SC - Period Beet Recipes (was: summer feast)

[Liam Fisher]

Thomas wrote:
>If you know of other recipes of this kind, please, let me know.


The 1616 Danish cookbook has a few recipes "in the Hungarian manner" - for
spinach, pike and the following one:

Lamme Stiek / Ender eller Kapuner paa Ungerske

Steeg dem først smuckt møre oc giør siden et saad offuer dem / saaledis: Tag
Vijnedicke oc vijn / sla Æg iblant / oc giør en god suppe aff / leg der udi
en heel HuideLøg eller to / oc lad vel siude der met / red det til med
Kanelbarck / Muskater / Muskateblomer / Ingefer / Saphran / oc giff det en
liffig smag. Naar forbemelte Ful er vel steegt / saa leg den paa Fadet / oc
giff samme Saad der offuer / oc bær det frem.

Lamb, duck or capons in the Hungarian manner

First fry them nicely tender and then make a sauce to pour over this way:
Take wine vinegar and wine, beat an egg into this and make a good soup. Add
a whole white onion or two and let it boil in the sauce. Add cinnamon,
nutmeg, mace, ginger and saffron to taste. When the meat or bird is well
cooked, then lay it on a plate, pour the sauce over it and serve forth.

Nanna

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