17 A roast (geprotens) of crawfish
Shell the crawfish raw, as many as you wish to use, and keep the meat for yourself, and chop it small. Add raw eggs to it as many as you see fit and see that it does not become too wet. Shape it into a round roast, season it well with spice powder (stup) and pepper and saffron. With that, lay it into a broth that is made with wine and of vinegar and let it boil until it seems enough to you. With that, stick it on a small spit and lay it by the fire. Baste a part with the white of eggs and one with the yolks, the third with green eggs with parsley and the fourth with yellow eggs. Serve it, and do not oversalt it etc.
This recipe is another one with a close parallel in section one:
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 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.