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Zander sausage


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

Zander sausage. Cut the catfish into little pieces, then add some black pepper, ginger and saffron, cook it, put it on a skewer, put water onto your hands, put it to coal so it will harden. Once roasted, put some white bread into wine, boil it, pass through a strainer it, slice some apple, raisins and almonds, then add some saffron, black pepper, ginger and honey, then take it out from the skewer, slice it into the water, cook it, and once cooked, serve it.

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