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lamb With Sour cabbage


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 sour cabbage. Slice it, poach it like I told you to. Once the meat is boiled, put the cabbage next to it and add some dill flower; when cooking with the meat together, don't add vinegar, for that hardens the cabbage, instead add vinegar once it's cooked, but add some salt first, then let it cook with the acid, and serve it.

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