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Roast veal With gooseberries Turkish Style


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

Roast veal with gooseberries Turkish style. Break the new gooseberries, pass through a strainer it, add some beef broth to the gooseberry broth, but don't pour too much, for the gooseberry broth must be sour, add some black pepper, and when about to serve the roast veal, boil this broth and pour it on the veal, but not too much.

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