Another recipe with a close parallel in section one, this time for a milk dish that was remarkably popular in its time
22 A dish of roasted milk
Item if you would make a roasted milk that has not been passed through while firm (?die nicht fast durch kumen sey) and that has attached to the pot, strike it out of the pot down onto a white cloth, wind it in that and weigh it down (read beswar for bewar) and let it lie from morning till night. Then boil it and sprinkle it with salt, put it on a wooden griddle and let it roast well. Lay pepper (sauce?) on it and sprinkle it with fat or with butter, depending on whether it is a meat day (read tag for teig) etc.
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.