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Salted veal Polish 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 Polish style. Do the same with cleaning, preparing and boiling the veal; once boiling, add some lemon, black pepper, parsley roots, nutmeg flower and cook them together, slice some lemon and parsley roots when about to serve it.

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