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veal With Harvest Soup

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

Veal with harvest soup. Do the same like I told you. Boil the meat, add some onion, parsley roots and when it's done, slice some parsley leaves too, when it's done and you're about to serve it whip some eggs in vinegar, pass through a strainer the meat's water into it, whip it so that the eggs won't shrink to the hot water; put this vinegar egg sauce on the meat, serve at least three or four slices.


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