25 A dish of a goose neck
Item a dish of a goose neck (take) the wings and the neck and thrust them into a pot that is narrow. Pour water on them. Set it on a trivet that is open at the bottom and cover the pot so that the smoke does not leave it. Boil them in the broth (read prue for prot) until it is dry. Then take sweet milk and six egg yolks and saffron, and pour that matter into the goose and let it boil up etc.
This recipe is a parallel of #41 in section one, and I think in this case the comparison makes things clearer, if still not entirely clear. I would say at this point we are looking at seconb-best pieces served in an egg sauce, as was done in other cases with the meat of stewed calves’ heads. But this interpretation still relies on a significant emendation that may or may not be correct. I am grateful for any suggestions here.
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.