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Salted veal Head City Style


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

Salted veal head, city style. Clean and cook it like I told you. Once it's done and you're about to serve it, take out its legs and intestines from the pot, leave its head, let it cool and make salty pancakes out of a dozen eggs for the legs and the intestines. Slice its legs and intestines, mix it in the pancakes and fry it in butter. Serve its head in a plate and put the fried legs and intestines to the sides of the plate. You may add some sugar to the intestines and the legs, but not to the head.

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