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Italian sardine


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

Italian sardine. Cook the sardine like this. Wash it and add salt to the fish like I told you among the other fish. Prepare its sauce like this. Wash the fish from salt, put it in a pot, pour vinegar and wine onto it and add some laurel. Laurel doesn't grow in Transylvania, so have someone bring it from Turkey or Italy. When you're about to cook the fish, add laurel. This is not for one day. Cook it, and once cooked, put it into a pot where you can take it out with a spoon. Once you're ready to slice it and serve it, don't take out the water, leave it there, and don't cook it like you cook beef or pork, this doesn't need that much time. It should be coagulated.

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