johnnae at mac.com
Wed Mar 16 13:11:57 PDT 2011
We discussed this back on the list on Sat Mar 24 2007. Check the
archives for those conversations.
It appears here in a German cookbook from 1694-- Haus- Feld- Arzney-
Koch- Kunst und Wunderbuch By Johann Christoph Thieme.
It can be found by searching under Preseindel OR Priseindel in google
On Mar 16, 2011, at 3:45 PM, Sharon Palmer wrote:
> 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
> I've been told there is also a recipe in Rontzier.
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