Recipe history & notes
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Boiled Meat with Mushroom Sauce is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – Boiled Meat with Mushroom Sauce
- 7 pieces mushrooms
- fresh parsley
- fat from broth
- flour
- meat broth
- 4 tablespoons cream
- boiled meat
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# Boiled Meat with Mushroom Sauce (1842)
## Faithful Translation into Modern English
Take about seven mushrooms and clean them, slice them, add a little chopped green parsley, put into a pan some fat taken from the broth, and add the mushrooms and parsley to fry well.
Then add a little flour so it may fry a bit more, and a ladle of broth, and about four spoonfuls of cream, and let it boil a little, and pour it over the boiled meat.
Cook’s advice
# Tips for a Modern Kitchen
These recommendations are not part of the original text.
1. Sauté mushrooms over medium heat to avoid excess moisture.
2. Stir flour well to prevent lumps.
3. Use a clear, concentrated stock for stronger flavour.
4. Adjust the sauce consistency before serving.
Additional notes
# Historical Notes
- “Salce” means sauce.
- “Fat taken from the broth” refers to rendered fat skimmed from meat stock.
- “Răsol” means boiled meat served with sauce poured over it.
- The sauce is thickened with flour and enriched with cream.