24 A dish of kung huner (king’s chicken?)
If you would make kung huner, take roast chicken young and old and chop them into small pieces, Take fresh eggs and mix them with pounded ginger and pour them into a firm mortar that is hot. Add saffron and salt it in measure, and place them by the fire and let them fry with a little honey and fat. They are called kungs huner etc.
Not much needs be said here, The recipe is almost identical to that in section one, except for some spelling issues and the addition of honey, which may be a scribal error. Interpreting the dish is difficult, but it certainly sounds interesting.
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.