More heron recipes following the mues of Wednesday. Not immediately replicable, admittedly.
<<28>> Raiger praten
Make good spices with saffron and serve it juicy (safftigen).
<<29>> Raiger in einer geislicz
Heron in a geislicz
First boil it well. Then take the meat and a pound of almonds and grind that up together. Take good spices, ginger and sugar, and serve it.
<<30>> Von raiger gepraten vnd gespikcht
A roasted and larded heron
Make a sauce of good wine, honey and good spices. Boil the spices and serve.
The Inntalkochbuch is from a monastic library in Bavaria’s Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere.