Monthly Archives: November 2025

Meat Loaf of Lamb Lung and Calf Liver

Posted on 27 November 2025 by carlton_bach

Following up yesterday’s recipes for lung in sauce, here are some more ways of turning lung into something more familiar and appreciated: Lung Kuechlen clxxx) Take the lung of a lamb, one or two, and chop it very small. Cut … Continue reading →

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Lung and Liver in Sauce

Posted on 26 November 2025 by carlton_bach

Early Modern German has no word for ‘offal’. Meat was meat, and when you had an animal to process, you used all the bits. That is what this recipe is about: A lung of lungs in sauce (eingemacht Lungel von … Continue reading →

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Lebkuchen recipes for winter

Posted on 23 November 2025 by carlton_bach

Winter is here, I just added an upcycled cloak and a beautiful hat by Fáel the Nomad Hatter to my cold-weather wardrobe so I can do historic cooking in style (this is no paid advert, I just think she does … Continue reading →

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The Cold Shoulder

Posted on 21 November 2025 by carlton_bach

It has been one hell of a week. I’ve not been meaning to neglect my readership, but in any case, here is an apposite recipe from Balthasar Staindl: Sheep shoulder in a good sauce clxx) Take the shoulder of a … Continue reading →

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Tongue in Pastry

Posted on 19 November 2025 by carlton_bach

The city of Augsburg may be the best documented place in culinary history before 1700. We have no fewer than three large manuscript recipe collections, two of them (those of Philippine Welser and Sabina Welser) edited to scholarly standards while … Continue reading →

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Veal and Mutton Pies

Posted on 16 November 2025 by carlton_bach

I was away over the weekend and having a computer taken care of took much longer than expected (I’m hugely grateful to the techie friends that went through the trouble). But before my online lecture tonight, a brief recipe from … Continue reading →

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Pastries of Birds

Posted on 12 November 2025 by carlton_bach

Here is another set of recipes from Balthasar Staindl that are broadly related to each other: Pastries of capons cxl) (sic!) When the pastries are made with dough, it must be made of wheat flour and with a fat broth … Continue reading →

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Smoking Pork with Juniper Berries

Posted on 9 November 2025 by carlton_bach

Just a brief recipe today, and a reminder how much food preparation was seasonal work. Balthasar Staindl on smoking hams and the heads of pigs: Pigs’ heads and hams clix) (They are) cleanly salted and left to lie. In March, … Continue reading →

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Staindl’s Sausages

Posted on 6 November 2025 by carlton_bach

In German, we say “das ist mir Wurst“, it is sausage to me, to mean that we do not care about something. These are sausage to Balthasar Staindl, though we would not necessarily call all of these dishes Wurst today: … Continue reading →

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Venison Pastries Hot and Cold

Posted on 2 November 2025 by carlton_bach

I am sorry for yet another long silence and must say that, for reasons mostly good, there are more demands on my time coming up and I expect more such dry spells. However, I will continue to try and post … Continue reading →

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