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

Jar. We make this sauce for roast meat. You will need a strong vinegar, sugar, uncrushed cinnamon, carnation, black pepper and some good wine. This sauce is made for princes or noble lords only. Cook it in a tin pot. Once the sugar is melted in the vinegar, taste it, pass through a strainer it into a small pot, and it will be coagulated. You can use this for peafowls or great bustards. In our country, we use some vinegar, honey, black pepper and carnation, then like the name suggests, we cook it in a jar.


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