Monthly Archives: November 2021

Roasted meat loaf from the Kuchenmaistrey

Posted on 30 November 2021 by carlton_bach

Hohlbraten (hollow roast) is a common recipe, so named after the hole the spit leaves. This was sometimes filled up with scrambled eggs or other stuffings. 2. xix. Item you make a hollow roast of veal thus: Chop this well … Continue reading →

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Meatballs from the Kuchenmaistrey

Posted on 29 November 2021 by carlton_bach

In case yesterday’s lung patties did not appeal. 2. xviii. Item whoever wishes to make good meatballs of whatever kind must chop it very small and add chopped parsley into it. Season it with salt and spices and add a … Continue reading →

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Lung patties in liver sauce from the Kuchenmaistrey

Posted on 28 November 2021 by carlton_bach

German doesn’t really have a word for ‘offal’. It’s meat. 2. xi. Item, you make a good liver galantine (Lebersultz) thus: Take good calf lungs (gelung) and boil it cleanly. Strain off the broth and reserve it, and do not … Continue reading →

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Making Sauerkraut from the Oeconomia

Posted on 26 November 2021 by carlton_bach

I should be working on the Kuchenmaistrey, but there is so much interesting stuff in Coler. This is the oldest detailed recipe for sauerkraut I have found yet. No surprises here, just solid German cuisine. To lay in (einzumachen) a … Continue reading →

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‘Garden chicken’ from the Oeconomia

Posted on 25 November 2021 by carlton_bach

I know, I wanted to do more Kuchenmaistrey, but I stumbled across this today and I couldn’t let go. It is cabbage season anyway. To cook a garden chicken (Gartenhun) Take a nicely large, thick and hard cabbage head and … Continue reading →

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Meat mash from the Kuchenmaistrey

Posted on 24 November 2021 by carlton_bach

For the aged and toothless. I had worse in hospital after jaw surgery. 2. iiii. If you would make pounded chickens, boil old and fat chickens well. Skim the broth and make it as clear as a broth of water, … Continue reading →

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Experiments in Sausage Making III: Renaissance Liver Sausage

Posted on 23 November 2021 by carlton_bach

A first test based on two similar recipes, both from the mid-sixteenth century. The first is from our already familiar Sabina Welser: If you want to make good liver sausage Firstly, take a quarter of a sow’s liver, and a … Continue reading →

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Experiments in Sausage Making II: Bratwurst after Sabina Welser

Posted on 22 November 2021 by carlton_bach

The second in a series of sausages tried out on Sunday. This recipe, too, was successful, but that did not come as a surprise. The source for this recipe is the recipe collection of Sabina Welser (sometimes referred to in … Continue reading →

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Experiments in Sausage Making I: Lung Sausage after Rheinfränkisches Kochbuch

Posted on 21 November 2021 by carlton_bach

This weekend, I had the opportunity to join friends to experiment with medieval sausage recipes. The first was from the Rheinfränkisches Kochbuch and it is one I have been wanting to try for a long time. It turned out surprisingly … Continue reading →

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Elderflower and elderberry mus from the Kuchenmaistrey

Posted on 19 November 2021 by carlton_bach

The one thing Mus had in common was their soft, spoonable consistency. These two are made with bread and fresh pasta, respectively. To make spoon dishes (Müßer) 1. xlvi. To make an elderflower spoon dish. Take elderflowers and break them … Continue reading →

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