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pea Sauce


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

Pea sauce. Do the same, but don't peel these peas, just wash it in warm water, put it into a pot, pour clean water onto it and boil. Once boiled, pass through a strainer it. Boil water in another pot, add a whole and a peeled garlic, some onions too, then some oil once the apple is cooked. Then pour water onto the pot where the peas are. Boil it again, and once you're about to serve it, add some garlic. Some masters add black pepper, too. We don't do this, for this is for fasting men. Take these to heart, my friend. The next are the contusion.

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