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Whole Roast deer Backside


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

Whole, roast deer backside. We, Hungarians, don't do this. I saw this in Ugnott Christoph's kitchen, the old deer's whole backside was roasted. It wasn't skinned, it was covered in canvas with wine so that the fur and the nails won't get burnt. During the serving, they covered its nails in gold, and herbs were added, too. They used sage, marjoram, rosemary, cinnamon, carnation, cumin, pine nuts to make a mixture, and they added this to the meat. Once it was roasted, they made grey or crane sauce; they added black pepper to the plate. They do the same with lamb, too, in foreign countries. We do this with bacon and black pepper so that they won't foul our names.

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