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Cold Dish From liver


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

Cold dish from liver. Slice some sweet kalach, pour wine onto it in a three itze big pot, soak it overnight, stir it, put it on the fire. Add some milk to a pan, melt it, pour wine to the pan, cook it for a bit; pour this onto the kalach, then heat it. Pour the melted kalach through a sieve, then rinse the pot; paste the pot with some butter, pour this onto it, it will look like a porridge, boil it. Stir it while boiling. Once warm, add some saffron and wine, stir it, add some ginger, black pepper, nutmeg flower, cinnamon; once boiling, add some salt; let it boil, and if it becomes very dense, pour some wine onto it; don't boil it for longer than eggs, but it should be dense like porridge.

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