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venison With Dumplings


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Venison with dumplings. Make the dumplings how we make it from lamb or other meat, but don't make it from other meat, make it from the deer; the fattier the meat, the better, you may use its kidney, too. Add some black bread or white bread crumbs and some eggs; then add some black pepper, carnation. Wash the meat, boil it, and while it's boiling, prepare the sauce with blood, wine, vinegar and bread. Once the bread is cooked, pass through a strainer it. Once the sauce is cooked, boil the meat until tender, put it in the sauce, make the dumplings and boil them. Once tender, take it out and put it to the meat, and put them together to the fire, slice some onions, too. Add some black pepper, carnation and honey to the venison; when cutting the dumplings, add some salt. If you have tarragon, cut some too.

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