Csapó Katalin - Füreder Balázs - Sári Zsolt: Reneszánsz ételek – Ételek reneszánsza Időszaki kiállítás 2008. március–május (Budapest, 2008)

Recipes, Renaissance dishes Carp in clove sauce carp, 1kg, olive oil, 100 ml, walnuts, 200 g, bread, 300 g, white wine vinegar, 50 ml wine, white, 200 ml, redcurrants, 200 g, salt, pepper, cloves to taste Clean well the old carp, salt it and set aside. Then fry well it in oil to bring out the juices. Grind the shelled walnuts in a mortar, add to an iron pot. Add the bread, vinegar and wine and bring to the boil, stir often with a spoon to allow for the bread to cook well. Add plenty of redcurrants, pepper, cloves and when it is cooked, add the fried fish, bring to the boil, but do not cook for too long. Serve. [White wine is recommended for this recipe] (Kovács, József: Szentbenedeki Mihály szakácskönyve 1601-ből [Mihály Szentbenedeki's cookery bookj, Magyar Nyelv LV. 1959.) Allspice sauce for fried catfish, carp or other fish raisins, 50 g; honey bread, 50 g; bread roll, 1 ; chives, 30 g; wine, white, 200 ml; salt; allspice; cinnamon; saffron to taste; honey, 2 tbsp; catfish, 1 kg; oil, 200 ml Put some currants, honey-bread, a bread roll and chives in a mortar and crush. Cook the mixture in a pan, add wine and pass through a sieve. Return to the pan, add cloves, cinnamon and saffron, add whole raisins, a little honey and a little vinegar. Check the taste, add the fried fish and serve. (Béla Radvánszky: Régi magyar szakácskönyvek [Old Hungarian cookery books], Budapest, 1893.) Crucian carp 1 kg crucian carp, salt, caraway seed, pepper, ginger, mace, 2 onions to taste, 500 ml stock, 50 ml white wine vinegar, 50 g butter. Salt the fish and place in the pot. Add chopped onion, caraway seeds, peppercorns, crushed ginger and mace. Add strained pea soup and vinegar and cook, let the juices run. Before serving, add a little melted butter to make taste even better. Bornemisza Anna szakácskönyve 1680-ból [Anna Bornemissza's cookery book from 1680], edited by Elemér Lakó, Bucharest, 1983.