A short recipe tonight because I am tired. The full translation should be up soon.
54 Meatballs (kuigellin) of veal
Make meatballs of veal thus: Take of the meat, and bread, and a little egg so that it sticks together. Chop it and season it and make round balls like small fritters (kuochlin) and throw them in boiling water and let it boil well. Serve them dry (i.e. without sauce) with parsley, or in a sauce (Jusel) or fry them in fat and then serve them in pepper sauce.
Boiled meatballs are an easy and convenient food today, but in the days when chopping meat had to be done by hand they must have represented a small luxury. There are not many recipes for this dish, but it was clearly not unknown. What makes this one interesting is the word Jusel. This is very likely related to ius, meaning a broth, sauce, or juice, probably through the diminutive iusculum we encounter in Middle Latin sources as a seasoned cooking liquid. the word is consistely capitalised in the collection. I will get back to it again when looking at recipe 65. I suspect it refers to a type of sauce, like pfeffer or galray, whose specific properties are not defined, but were known to contemporaries.
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.