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Small deer Horn And Ear With Aspic


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

Small deer horn and ear with aspic. Skin it and wash it like you do it with salted lamb. When cooking, add some sage and cumin. Once cooked, let it cool and put it into vinegar; if the vinegar is really strong, add some wine, and when you're about to serve it, pour some vinegar onto it. if you have sage flowers or weak sage, add it too.

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