Search Results for: lung

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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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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Faux Morels from Lung

Posted on 8 August 2024 by carlton_bach

The collection of Philippine Welser continues with more very traditional recipes, including one for faux morels. Here, they are made with lung: 140 To make morels (merchenn) from a calf’s lung Take a calf’s lung and boil it and chop … Continue reading →

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Lung Tart

Posted on 2 February 2024 by carlton_bach

I’m still extremely busy, but I could not withhold this gem from you: 22 If you want to prepare a lung tart Take the lungs and chop them small. Grate bread into it and break eggs into it, and add … Continue reading →

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A Lung Sausage from Cgm 384 II

Posted on 3 October 2022 by carlton_bach

I am back from a long weekend in Nuremberg spent in the delightful company of a five year old. Hence less medieval Romanticism and more railway enthusiasm. The DB Museum is an awesome place to bring children if you are … Continue reading →

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New Source – Lung fritters from Cgm 384

Posted on 5 September 2022 by carlton_bach

Meister Eberhard is done and all that remains is to clean up the translation before posting the document here. I am now starting on the fifteenth-century recipe collection Munic Cgm 384, also known as the alemannisches Büchlein von guter Speise. … Continue reading →

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Lung fritters from the Königsberg MS

Posted on 17 March 2022 by carlton_bach

Another close parallel [[8]] Willthu machenn ein gutts gebackenes von Lungenn: If you want to make a good fried dish of lungs Chop the lung finely and add a little boiled (gesettes) bacon, two egg yolks and good spice to … Continue reading →

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Lung patties in liver sauce from the Kuchenmaistrey

Posted on 28 November 2021 by carlton_bach

German doesn’t really have a word for ‘offal’. It’s meat. 2. xi. Item, you make a good liver galantine (Lebersultz) thus: Take good calf lungs (gelung) and boil it cleanly. Strain off the broth and reserve it, and do not … Continue reading →

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Experiments in Sausage Making I: Lung Sausage after Rheinfränkisches Kochbuch

Posted on 21 November 2021 by carlton_bach

This weekend, I had the opportunity to join friends to experiment with medieval sausage recipes. The first was from the Rheinfränkisches Kochbuch and it is one I have been wanting to try for a long time. It turned out surprisingly … Continue reading →

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