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Monthly Archives: July 2022
Hare Sausages from de Rontzier (Sausages V)
More game sausages. Hare sausages 1 You chop the hare meat finely (and mix it) with bacon cut into cubes, ginger, cinnamon, cloves, a properly large amount (zimlich viel) sugar and salt, and a little wine. Make small or large … Continue reading
Roe deer sausages after de Rontzier (Sausages IV)
Two comparatively brief recipes, and again I suspect we are looking at bratwurst-style sausages. Roe deer sausages 1 Item, you wash roe deer venison in red wine and chop it with bacon, ground pepper, nutmeg, cloves, rosemary and salt all … Continue reading
Venison Sausages from de Rontzier (Sausages III)
These are made from the best kind of tender meat, the Moerbraten that would otherwise go to roasting. Clearly, a luxury. Sausages of tender, roasting-grade venison (Hirschmoerbraten) 1 You chop tender, roasting-grade venison (Hirschmoerbraten) together with the intestinal fat of … Continue reading
Bolognese Sausage from de Rontzier (Sausages II)
Bolognese (Bononische) Sausages You chop together fresh hams of a pig, tender, roasting-grade pork and beef (Schwein unnd Rindermoerbraten) and bacon from the back, as quarter as much. Season it with whole pepper, ground ginger, a good amount of ground … Continue reading
Sausages according to de Rontzier I
Apologies for the intermittent postings, I am still recovering from a nasty bug and dealing with fatigue. De Rontzier has a number of sausage recuipes conveniently grouped into a chapter, and I have decided they are interesting enough to post … Continue reading
Roasting heron with de Rontzier
After the previous two posts on the subject, I was gratified to find that de Rontzier has a brief, but interesting chapter on preparing heron. Of roast heron Heron has almost the flavour of fish 1 When it has been … Continue reading
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Tagged 15th century, 16th century, Franz de Rontzier, Inntalkochbuch, parallel
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Drying meat and cooking it, after de Rontzier
Some instructions about salting and drying meat (I am fairly sure this actually means slow cold-smoking given there was hardly a smoke-free dry and warm place to hang it). De Rontzier is less detailed on the curing and salting process … Continue reading
Roast Seal after de Rontzier
They would indeed eat anything in the sixteenth century, and given that the territory of Braunschweig reached up to the Lower Elbe, this is credible as a recipe informed by experience. There are also instructions for seal pastries. Of (roast) … Continue reading
Sugared Milk Skin from de Rontzier
This was one of the recipes that stuck with me on first reading. I do not like lactoderm, but some people consider it a delicacy. Of Nattes You put five or six stuebichen (a Stübchen is a unit of volume … Continue reading
Stuffed Cucumbers from de Rontzier
Before I engage with my next major revision-of-old-stuff project (Meister Eberhard of Landshut), I will indulge in a few recipes from one of the less appreciated late sixteenth century sources. Of stuffed cucumbers You shall peel the cucumbers if they … Continue reading