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lamb With cabbage 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

Lamb with cabbage leaves. Clean, spice and boil the lamb like I told you. Slice the cabbage, clean it, boil it, let it soak in clean water, add some bacon to the cabbage. Leave some slices in its brisket, roast it on a skewer, and when serving it, put it next to the cabbage and add some salt.

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