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lamb With cabbage Head


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 head. Do the same with the lamb like I told you to, add some bacon, and once it's boiled, add some tartar and some dill flowers, slice the cabbage head, poach it in hot water; once done, put it next to the meat and cook them together, let it cool for a while, put the lid on it, then serve it.

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