[Sca-cooks] Preseindel

[Sharon Palmer]

I've been looking at Rumpolt's recipes for Preseindel/ Priseindel (he 
spells it both ways), and Katherine suggested that it sounded 
Italianish.  Does that ring a bell with anyone that knows the Italian 
recipes better than I do?

The dish is strips of meat, pounded thin, marinated in vinegar or 
verjuice, taken from the marinade, fried in butter, then the 
marinade, a little broth, spices and herbs are added and cooked 
quickly.

I've been told there is also a recipe in Rontzier.

Ranvaig