A quick recipe today because it’s been a busy day:
32 Roasted Goat Liver
Take the liver of a billy goat (aines bockes leber) and chop it small while it is raw. Chop eggs and white bread with it, wrap it in a caul (ain netz) and thus roast it.
Admittedly, the word bock could also refer to a ram, but at this point it is an unlikely reading. We are very likely looking at a goat recipe. It is, however, in no way unusual. Parallels exist in Cod Pal Germ 551, the Königsberg MS, and Meister Eberhard. By comparison, this recipe is brief and superficial. Very likely the procedure was simply well known, much as a modern American cook might say “…make patties and cook it like a hamburger”.
Bound together with medicinal, veterinary, and magical texts, the culinary recipes of Munich Cgm 384 were partly published in 1865 as “Ein alemannisches Büchlein von guter Speise“. The manuscript dates to the second half of the fifteenth century. My translation follows the edition by Trude Ehlert in Münchner Kochbuchhandschriften aus dem 15. Jahrhundert, Tupperware Deutschland, Frankfurt 1999, which includes the first section of recipes not published earlier.