[Sca-cooks] Another potentially Hungarian recipe / Hungarianuproar
jjterlouw at earthlink.net
Wed Jun 11 17:34:26 PDT 2008
On Jun 11, 2008, at 7:05 PM, emilio szabo wrote:
>> The Victoria and Albert museum in London has some recipes on their
>> Among them is: Veal Soup in a Hungarian Uproar
>> The original Italian is not given, and i wonder about that
>> "Hungarian uproar"...
> Just in case I have found the right recipe,* it seems to me, that
> someone might have misunderstood the phrase "in Fracasso".
Imagine if that were "in Fricasso"? It may not be, but we've got what
appears to me, after a quick glance, and in my broken culinary
Italian, to be little bits of veal fried in a pan with ft and onions,
then broth, spices, and [honey? Or is that apples?] added to make a
sauce, in which the dish is finished in a clay pot on the embers...
I, G. Tacitus Adamantius Magister, peer of the Eastern Realm, Master
of the Laurel, Companion of the Manche, Companion of the Silver
Crescent, Companion of the Burdened Tyger, Companion of the Seahorse,
Companion of the Seastar...
...humbly request a translation from any kind soul willing and able to
provide one, because my Italian is dubious, at best ;-).
Good Master Adamanthius,
My Italian is less than dubious, but I have access to a translation of this
work done by Master Basilius Phocus of the Midrealm. Please understand that
all credit for this translation goes to my dear friend and mentor, Master
POTTAGE OF VEAL BROKEN INTO PIECES IN THE HUNGARIAN STYLE
Take a breast of veal and make into small pieces, and then make it
to fry in sieved fat. Then take onions well pounded and cast them inside to
fry. Then when it is fried remove from the pan and put in a terra cotta pot
with broth of meat, and add a pound of honey, and a half-ounce of pepper,
and cinnamon, and a eighth (ounce) of saffron, and a half- pound of raisins.
And make it to finish with cooking slowly and you shall ready it for the
Mairi Ceilidh, who desperately needs to do another Italian feast
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