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lamb With onion 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 onion sauce. Cook the meat like I told you; once about to serve it, slice it to the pot, and do this with the sauce: peel the onion, slice it on a clean table then put it into the pot, put clean beef on top of it, cook it, and while it's being cooked, add some vinegar, black pepper and pour it into a pot with the lamb, then serve it once both are ready.

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