Monthly Archives: December 2024

May Pike

Posted on 13 December 2024 by carlton_bach

A fish recipe with an interesting twist, from the Dorotheenkloster MS: 12 Of a filled pike Take a pike large enough to serve for one dish (ain essen), cut off its head and (cut it open) down the back. Take … Continue reading →

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Lung Sausage (again)

Posted on 11 December 2024 by carlton_bach

Today’s recipe from the Dorotheenkloster is one that occurs in several other sources. I will largely be repeating what I wrote about it when discussing its other iterations: 11 A roast dish of a bung (afterdarm) Take the bung (i.e. … Continue reading →

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Cloven Veal Roast

Posted on 9 December 2024 by carlton_bach

Just a short recipe from the Dorotheenkloster MS today: 10 Another good veal roast Take the back roast of a calf (spitted) lengthwise and roast it until it is half done. When it is almost done, stick it with cloves … Continue reading →

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A Ground Veal Roast

Posted on 8 December 2024 by carlton_bach

Another artful and laborious recipe from the Dorotheenkloster MS. 9 A good roast Take veal, chop it fine, and remove the blood so it doesn’t become too black. When it is chopped, take rye bread and grate it small. Break … Continue reading →

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Colourful Roast Chickens

Posted on 6 December 2024 by carlton_bach

Another series of recipes from the Dorotheenkloster MS for which we have no fewer than two sets of parallels. They clearly belong together: 4 Of a white roast chicken Strange (fremde) roast partridges also turn our good. A strange sauce … Continue reading →

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More Faux Dishes of Fish

Posted on 5 December 2024 by carlton_bach

A further two Lenten dishes of faux meat made with fish from the Dorotheenkloster MS: 2 A roasted dish of partridge Have two wooden moulds in the shape of partridges carved so that when they are pressed together, they produce … Continue reading →

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Fake Roast of Pike

Posted on 4 December 2024 by carlton_bach

My apologies for the long silence. Work is busy, and I spent the weekend with my lady, which I too rarely can. Today, after too long a hiatus, I finally begin the next translation: The Dorotheenkloster MS. This recipe collection … Continue reading →

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