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Fried And Stuffed calf kidney


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

Fried and stuffed calf kidney. Remove the calf's kidney and slice it open, and stuff it like I told you to then stitch it, put it on a skewer and roast it so that its stuffing doesn't come out. Serve it when it's hot, and even if you poach it, don't forget to add spices.

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