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

Roast capon in a ginger sauce 300 ml white wine, 2 bread rolls, ginger, saffron, salt to taste, 2 tbsp honey, 2 capons or chickens, 100 ml oil. Take some good wine, cook with the crumbs of a bread roll and bring to the boil, pass throuh a sieve, return to the heat and let it cook until it is half done. Then add ginger, a little pepper, saffron, a little honey, salt and pour over the sliced roast capon Béla Radvánszky: Régi magyar szakácskönyvek [Old Hungarian cookery books], Budapest, 1893. Goose in a sour cherry sauce goose legs, 4; salt to taste; water, 100-200 ml; goose fat, 200 g; sour cherries, 400 g; honey, 3-4 tbsp; wine, white, 250 ml; ground pepper; saffron; ground cloves; ground cinnamon Wash the goose and cook the giblets separately Remove the stalks of the cherries, wash them in clean water, then cook the cherries in clear wine. Pass through a sieve; add honey to make it sweet. Add pepper, saffron, cloves and cinnamon. If you wish to serve it, first serve the giblets, pour the juices on top and then the goose. Gózsef Kovács: Szentbenedeki Mihály szakácskönyve 1601-ből SEE ABOVE, Magyar Nyelv LV, 1959.) Roast pheasant, hot, with a sweet sauce wine, white, 500 ml; white wine vinegar, 50 ml; oranges, 2; lemon, 1; salt, saffron to taste; cane sugar, 300 g; pheasants, 4; oil, 200 ml Cook the wine, vinegar, orange, cane sugar, and lemon to make a thick sauce. Bring to the boil. It will taste good. (Bornemisza Anna szakácskönyve 1680ból [Anna Bornemisza's cookery book from 1680], edited by Elemér Lakó, Bucharest, 1983.)