Kungs huner from Cod Pal Germ 551, section two

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.

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2 Responses to Kungs huner from Cod Pal Germ 551, section two

  1. Mare Atleo says:

    What is with all the eggs used in some of the recipes??
    Is is the means to make sauces?

    • carlton_bach says:

      I think they are used to hold together the final dish here. Eggs are a very popular ingredient in the German recipe corpus. In things like ‘Maischer Kuchen’, they are simply turned into a solid block or cooked egg. Here, I am still unsure whether they are used as a kind of container for cooked meat (as in Anna Wecker’s ‘Kolhaufen’ recipe) or just as a binder. Much depends on how small you chop the meat.

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