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veal In grape Leaves


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 in grape leaves. Cut the roast veal like they cut dumplings; slice some bacon, add some black pepper and eggs, if you have no eggs, 'tis no problem, for the grape leaves hold it, but the grape leaves are good only if they are weak, put meat balls onto the leaves, fold them, put it in the pot, pour beef broth on top then cook it, add some black pepper and serve it with the grape leaves.

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