Calf lung fritters from Cod Pal Germ 551, section two

Lungs, chopped, battered and fried for the wealthy table.

33 A dish of calf lungs

If you would make a good dish of calf lungs, boil the lungs and chop them very small. Add wine and a little boiled bacon, two egg yolks and good spice powder (gestup). Chop all of this very well together and shape little balls (czuglein) from it. Make a good batter, draw the balls through it and fry them in fat and do not oversalt it etc.

This recipe again is a parallel, this time of recipe #58 in section one, and in this case the text here is clearer than the previous one. The intent is transparent and I may yet try this.

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.

This entry was posted in Uncategorised and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published.