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veal With spinach


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 with spinach. Prepare the meat like I told you to, when boiling it, add some nutmeg flower, a little black pepper, grab some spinach and wash them twice or thrice, poach it and put it to the meat, add some black pepper, and when serving it, put the spinach on the meat.

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