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Stuffed calf 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

Stuffed calf liver. Wash the liver and slice it. When cutting it, put some eggs into it, cut it, add some carnation and black pepper; try to spice it up properly, for you can't taste this dish like you would others. Once it's cut, put grapes on top. Wash the calf's fat, put it on the table and put the livers into it and leave it. Then fold the fat onto the liver, put it on the baking sheet and cook it on a grate. When serving, slice it like you'd slice the vetrece, and serve it when hot.

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