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

• 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")

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
• 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")
• 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