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veal With Black pepper


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 black pepper. Do the same with cleaning, preparing and boiling the veal; once boiling, add some parsley roots and leaves and garlic, nutmeg flower, then add some black pepper and ginger. If you're cooking this for dinner, add black pepper, but garlic is not necessary.

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