Fish pastry from Cod Pal Germ 551, section two

A bit sloppy in the copying, but recognisably a parallel to recipe 37 in section one.

21 A dish of a fish pastry

Scale the fish nicely, skin them and chop them small. Take sage and parsley with it and add pepper and ginger and saffron and prepare everything with wine. Make a thin dough (crust) and put the fish into it, pour wine into it and cover it with a thin dough. Add the fish and (close) it all around entirely. Break a small hole into the top and before it windows (? klosterlin) and let it bake. This is also how you make (pastries of?) chickens with meat or venison.

Only I have no real idea what ‘klosterlin’ is supposed to be a reference to. A closure, like a spout? Or windows, as in a cloisters?

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.

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