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Roast Peafowl Sauce


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

Roast peafowl sauce. Boil wine and white bread, pass through a strainer it, add black pepper, saffron, carnation, cinnamon and some honey. Other. You have to roast it. Stuffed chicken, wild roast meat, whole roasted hare, white aspic, pigeon bird. Roast bird stomach, sausage, liver, tongue, hen. These are good. Roast and slice it. White bread, onion, black pepper, vinegar, lemon, salted cucumber, orange, apple slices.

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