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millet Porridge With quail


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

Millet porridge with quail. Wash the millet porridge, boil it in clean water, pass through a strainer it, let it drain the water, remove the feathers from the quail, burn it, take out the intestines, cut off the head, legs and the tip of the wings, add some salt, put it on a skewer. While roasting, put the porridge into a clean pot, add some hot butter. Put the porridge into a plate, then take off the birds from the skewer, slice it and put it on the porridge.

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