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Choked Roasted beef


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

CHOKED ROASTED BEEF. Wash the beef, put it into a skewer, roast it like I said. When it's half-done, hit it. Be sure to put its broth to a pot. When it's in a pot, put white bread next to it; don't peel it, just clean it, then add some pine nuts, but not too much. Add some sage, a little onion. If you have lemon broth, add some, but if you have none, you can do it with vinegar, but don't pour too much into it. Find a pot, pour it to that pot, then add some pasta and black pepper. Don't remove the lid until it's done, after it's done, add the meat into it and the broths; but don't leave the bread there.

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