Roast goose in sauce from Cod Pal Germ 551, section two

23 A dish of a goose

Stick a goose on a spit. Take four hard-boiled eggs and with that a nice (white) crumb (pressem) of bread and almond, a little pepper and saffron, and three boiled chicken livers, and pound it all together and with huner pirn (a type of pears? Or a scribal error for hirn – brains or pein – bones?) and vinegar. Take onions and peel them, put them into a pot, add good fat or water and let them boil so that they soften. Then take sour apples (crabapples?) and take out the seeds. When the onions are boiled, throw in the apples so that they soften and put the ground ingredients (die gemallen) and the apples and the onions together. When the goose is roasted, carve it (and lay it) into a bowl and put the (sauce you) made on top of it, and serve it and do not oversalt it.

This is an interesting recipe with a couple of possible readings, but it looks like a sauce for roast goose. Unfortunately, the parallel in section one does not clarify any of the remaining issues, it differs only in a few small respects.

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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