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veal Brisket Stuffed With Black pepper


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

Veal brisket stuffed with black pepper. Remove the veal's brisket, cut it open, cook some eggs, pass through a strainer it, pour cold water on top of it and peel it, cut it and mix it with bacon and parsley leaves, add some black pepper and salt, fill the brisket with this stuffing; then stitch it so that the stuffing won't come out, then poach it, boil it and add some parsley roots, garlic, nutmeg flower and parsley leaves. Add black pepper and ginger half an hour before serving it, remove the stitching and put three or four slices in a plate.

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