Boiling fish from the Kuchenmaistrey

With Cod Pal Germ 551 finished, my next (temporary) project will be recipes from the Nuremberg Kuchenmaistrey produced around 1490. This was the earliest printed cookbook in German (and only missed being the earliest printed cookbook in any language by a few years). The Kuchenmaistrey (mastery of the kitchen) gave rise to a vibrant culture of amended and expanded manuscript copies as well as reprints spanning almost a century. The recipes seem designed to appeal to a wealthy, literate and cosmopolitan clientele.

1.i Item whoever wishes to boil fish should always make a bright fire without smoke under them. And when the bones poke out, they have had enough (are done). Skim them well. And season them in proper measure with spices and salt. Taste them well, and dry them with vinegar (i.e. drain them and season with vinegar) and lay them in dry or wet (i.e. with or without sauce). If they are served dry, strew a large quantity of good pounded ginger over them.

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