32 A dish of crawfish, (called?) a rendel
Boil the crawfish nicely and take the claws and the necks (tails?) separately. Then grind the shells very small and pass them through a cloth with grated white wheaten bread and a little vinegar and boil it with gingerbread so that it thickens and season it well. Leave it to its own colour. Put the claws and necks into it and let them stick out of the liquid and do not oversalt it.
33 A roast of crawfish
Shell the crawfish raw, as many as you wish to prepare, take their flesh to yourself and chop it small. Add to it pure raw eggs as much as you think good and see that it does not become too wet. You shape it into a roast, season it well with spice powder (stup) and saffron. Then you lay it in a broth . that is made of wine and vinegar and let it boil until it seems enough to you. Then stick it on a small spit and set it by the fire. Brush (beslah) it with eggs on the fourth part, the second part with yolks, the third part with eggs green from parsley, and the fourth part with yellow eggs. And serve it.
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.