(no, I don’t fully understand this yet)
41 A dish of goose innards (kroesz)
Take a goose that is not too old, and take the innards and the wings and the thighs. Put that in a narrow pot, add water, and set it on a trivet that is open underneath. Cover the pot so that the smell does not escape. Boil the innards separately. Salt the goose and boil it in the broth (read prue for prod – bread) until it is dry. Then take sweet milk and six egg yolks and saffron, and pour the matter into the goose and let it boil up.
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated 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.