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deers Lung And liver


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

Cooking the deer's lung and liver with marjoram and rosemary. Slice the lung and the liver of the new deer, and if your lord likes roasted liver, roast it; cook the lung with the liver, pour some wine, vinegar and blood into it, but don't add bread. Its smell will go foul fast, so don't be slow. If it's time to boil, take out the lung from the blood, wash it, pass through a strainer the water onto it, add some rosemary and marjoram, add a bit of sugar too, then some black pepper, carnation and cinnamon, and when it's time serve it. If your lord likes it, you may fry the liver in butter, and you could also make some salted pancake dough for this.

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