Another day, another parallel.
[[6]] Willthu machenn ein gefullte Leber vonn Eyern:
If you want to make a filled liver of eggs
Take a liver and chop it finely and spice it well, then take fresh (heirigenn) bacon and raisins and place the net (caul) in front of you and brush it well with egg yolks. Take the liver and put it on the net and place another net around it and close it well with skewers (verspeill). Then place it on the griddle and brush it with egg yolks and parsley.
This is another relatively common idea, a dish of chopped meat roasted wrapped up tightly in caul fat. This ‘net’ (netz) is still referred to as Schweinenetz in German today. It can be difficult to source these days unless you know a traditional butcher. And again, we have a very close parallel in Cod Pal Germ 551.
The Königsberg MS was preserved in the archive of the Teutonic Order in Königsberg (today Kaliningrad) in Baltic East Prussia, though its language suggests that it belongs to a Central or South German background. It is not associated with any name that I am aware of and is dated to the late 15th century purely on the scribal hand. The recipe types match South German sources of that time. It was published in Gollub (Hg.): Aus der Küche der deutschen Ordensritter. in: Prussia 31 (1935) pp. 118-124.