[Sca-cooks] Preseindel

Johnna Holloway 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  
> quickly.
> I've been told there is also a recipe in Rontzier.
> Ranvaig

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