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

Venison in a sauce venison, leg, 800 g; salt, pepper to taste; water, approx. 1 I; white wine vinegar, 50 ml; wine, white, dry 200 ml; apples, 3; onions, 2 For the sauce: wine, white, 200 ml; water, 200 ml; apples, 2 and a half; pears, 2 and a half; dried figs 100 g; almonds, 80 g; raisins, 100 g; honey, 3 tbsp; salt; saffron; ground pepper; ground cloves; ground cinnamon to taste Cook the meat and make the sauce as I said before. When braising the meet, place the salt, vinegar and honey in good proportion, add a little pepper, too, but do not strain as if you were serving it to your lord. If you have any apples and onions, add plenty of them to feed the commoners. Make the sauce like this: get some good wine, not plonk, and have it brought to the table where the guests will be entertained. Cook the wine, add plenty of apples and pears, cook and add almonds, raisins and honey, the same amount as the wine. When boiling, add saffron, pepper, cloves and cinnamon. Add broth, but do not let it turn yellow when cooking, otherwise it would turn into a fruity sauce or some other yellow fluid. To serve, put the meat in a dish and pour the sauce on top, not its own juices. If there is not enough, you can add some of the latter. (Béla Radvánszky: Régi magyar szakácskönyvek [Old Hungarian cookery books], Budapest, 1893.) Fried apples apples, 14; eggs, 4; milk, 7; flour, 400 g; cane sugar, 300g; salt Peel the apple, cut it into quarters, remove the core, dip it in an egg batter and fry in hot butter. Put into a dish and sprinkle with sugar syrup. (Erzsébet Király, ed.: Szakács mesterségnek könyvecskéje. A csáktornyai Zrínyi-udvar XVII. századi kéziratos szakácskönyve és a Tótfalusi Kis Miklós által kiadott kolozsvári szakácskönyv [Book of cooking. Eighteenth century manuscript cookery book of the Zrínyi family at Csáktornya and the Kolozsvár cookery book published by Miklós Tótfalusi Kis], Budapest, 1981.)