Guliasum

Bográcsgulyás

Guliasum, Hungarice gulyás sed a principio gulyás-hus ("caro bubulci" vel "caro bubulcaria"), est ferculum Hungaricum e carne bubula, capsicis accommodata.

Bibliographia

Fontes antiquiores

• 1799 : Sámuel Gyarmathi, Affinitas linguae hungaricae cum linguis fennicae originis grammatice demonstrata, nec non vocabularia dialectorum tataricarum et slavicarum cum hungarica comparata. Gottingae: typis Joann. Christian. Dieterich., 1799 (p. 329 apud Google Books) ("Gujás-hus: Gulas-Fleisch, quod in tripode coqui solet")
• 1839 : John Paget, Hungary & Transylvania (Londinii) vol. 2 p. 521: "I have not yet quite made up my mind, whether this [paprika hendel] or the gulyás-hús -- another national dish, made of bits of beef stewed in red pepper -- is the best; and I therefore recommend all travellers to try them both. These hot dishes suit the Hungarian: red pepper, the growth of Hungary, he considers peculiarly national; and, excepting ourselves, I believe he is the only European sufficiently civilized to know the full value of that most indispensable article of culinary luxury")
• 1875 : Andrew F. Crosse, "Wild boar hunting in Hungary" in The Argonaut vol. 5 (1875) ("The national dishes, the gulyás hus and the paprika handl were handed to us. Paprika is a red pepper, grown in the country, and is mixed with every sort of fish, flesh, or fowl. It makes an improved kind of curry, and one gets very fond of it. If attacked by marsh fever, and you are without quinine, a spoonful of paprika mixed with a little red wine is not a bad substitute" (pp. 193-200, vide p. 196 apud Google Books)

Eruditio

• Margareta Aslan, "Turkish Flavours in the Transylvanian Cuisine (17th-19th Centuries)" in Angela Jianu, Violeta Barbu, edd., Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900 (Leiden: Brill, 2018) pp. 99-126 ad p. 115
• Rachel Laudan, "The humble beginnings of goulash" in Smithsonian Journeys Travel Quarterly (Aprili 2016)

Praecepta culinaria

• 1903 : Auguste Escoffier, Le Guide culinaire (Lutetiae, 1903) p. 388 ("goulash à la hongroise")
• 1934 : Karoly Gundel, Kleines ungarisches Kochbuch (Descriptio editionis posterioris) ("Gulasch auf Alfölder und Szegediner Art, Gulasch auf Kolozsvárer Art Kolozsvári Gulyás, Gulasch auf Serbische Art, Gulasch auf Tschango-Art Csángógulyás, Gulaschsuppe Gulyásleves, Szeklergulasch Székelygulyás")

Nexus externi

• "Székelykáposzta – Székelygulyás" apud Erdelyi Receptek