28 A dish of ground chicken
If you would make a dish (as) of a ground chicken purée (but) made of veal, take a roastable piece of veal that is not newly slaughtered, but nonetheless smells good. Boil this well and pound it in a mortar and add a little fine white wheaten bread to it. Then pass it through (a cloth) with wine and with broth as any other purée, and then cook it with eggs and with spices.
I owe thanks to my friend Libby Cripps for pointing me to the as yet unedited fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.