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Olla Podrida


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

OLLA PODRIDA. Boil the pig's leg, then some beef, sausage and liver, and ten kinds of bird meat if you can have it, cook them all in one pot, begin it with the older animals, then the younger ones, add some salt, red cabbage, carrot, wild carrot, mix them together with meat, then pour boiled beef water onto it, add some salt and black pepper, saffron and ginger, serve it once cooked. This dish is cooked twice or thrice a year for the Holy Roman Emperor.

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