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Italian cabbage


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 cabbage. Cut the young cow's brisket into small slices, put it into a pot, cut the cabbage's leaves into pieces, then the head of the cabbage into four, put it on the meat, add some nutmeg flower and some black pepper, but the Italians add black pepper only when the dish is in the plate. You can prepare it to be good for fasting, clean it like I told you. Boil it, then add some tree oil, once done, put it in the water, once cooked, add spices and put it in the plate, then add black pepper.

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