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lamb With Sauce


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

Lamb with sauce. Put the lamb thighs on the fire, wash it, put it on a skewer and roast it; once half cooked, take it out and slice it; if you have the previous water from boiling, then put some onions into it and some nutmeg flowers, when it's half cooked add some vinegar, black pepper and ginger, then serve it, but don't let it cook for too long.

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