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veal With Dumplings


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

Veal with dumplings. Slice the veal to small pieces, not big pieces like you do it with beef, put it in clean water and let it soak its blood. This meat requires less time to cook than beef. Meanwhile it's cooking, make the roast veal and the dumplings. Put the dumplings into cold water so that they'll become white. Wash the veal, put it in clean water and let it soak while you cut the dumplings. Cut some roast veal to the dumplings, add some cow fat or its own fat, if the animal is big. If you can't use other fat, use bacon fat. Add some white breadcrumbs, add some black pepper and eggs, then finally add some parsley leaves. Boil clean water for the dumplings, put hot water on your hands when handling the dumplings, elsewise they would get stuck. Put it to the meat; add some parsley roots and leaves, and some onions. Cook them together, add some nutmeg flower, add some black pepper and ginger. When serving it, make sure there's an equal amount of dumplings and meat, and add some parsley roots on top.

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