32 A dish of sauced/spiced (gesulczten) morels
Fill the morels with a good filling of eggs on the skewers and roast them well. And add (lit. pour on) a good broth that is made of spiced (gesulczten) fish or another good broth made of other good things etc.
This is interesting. The recipe has no parallel in section one, and it seems to be the original dish that the morels for Christmas from the same source are imitating. Morel mushrooms have hollow caps that can be filled.
An open question is what the recipe means by ‘gesulczt’. The term can already refer to a gelatin-based dish at this point (as its cognate ‘Sülze’ does today), but even over a century later we still find it used to denote a thick, spicy pickle. This dish might refer to a galantine of morels, but I think it is unlikely.
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.