11 A dish of a roe deer head
You shall singe it before and then boil it, and you shall take out the bones and fill them on the upside with the brain. And you shall chop the brain with hard nuts (? herte kern) and with raisins and spices. And make for this four sheets (of dough) with eggs and a good chopped meat and lay that into the sheets and (they are) wrapped around the bones so that so that (repetition original) it becomes healthy (gesunt) and serve it and do not oversalt it etc.
This one has another close parallel in section one:
21 A dish of a roe deer head
If you would prepare the head of a roe deer, you shall singe (sengen) it first and then boil it until it falls apart. And you shall take out the bones and fill the split bones (? die eben tzwey) with the brain. And you shall chop the brain with hard nuts (kern) and with raisins and spices. And prepare for this four sheets of egg (dough?) and a good chopped filling (geheck) of meat and fill that into the sheets. And you shall wrap the sheets around the bones so that it is filled with that. Serve it, and do not oversalt it.
Again, the scribe of section two seems to slip up more frequently. But the recipes are both relatively clear and close. The result would likely have been spectacularly showy.
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.