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veal With Salted gooseberries


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 salted gooseberries. Boil it like the previous ones. Add some bacon, and when it's half cooked, break those gooseberries a bit, for salted gooseberries are hard. Cook them equally as much, when done, put the gooseberry broth on the meat, add some black pepper, but don't let the pepper foul the sourness.

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