Author Archives: carlton_bach

Garlic Sauce for Chicken

Posted on 13 March 2025 by carlton_bach

This sauce from the Dorotheenkloster MS looks very good indeed. 183 A sauce (condiment) with roast chickens Grind garlic with salt, and peel the heads well. Mix 6 eggs into it without their whites, and add vinegar and a little … Continue reading →

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Spices with Game

Posted on 12 March 2025 by carlton_bach

Today, I only have a brief note from the Dorotheenkloster MS, but an interesting one. Again, not really a recipe, but serving instructions: 173 Note what kind of game should have spices added to the pot or not You must … Continue reading →

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Cooked Calfskin

Posted on 9 March 2025 by carlton_bach

Just a short entry for today. This is from the Dorotheenkloster MS again: 161 A good dish of calf skin Take the skin of a calf, wash it well and prepare it cleanly. Cut it into small pieces. Season it … Continue reading →

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More Porpoise Recipes

Posted on 8 March 2025 by carlton_bach

A propos of yesterday’s post of how to cook porpoises, these are more practical instructions from Maino de Maineri’s opusculum de saporibus: …About fish one must know that the grosser of flesh, the harder to digest and of greater superfluity … Continue reading →

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Cooking Porpoise

Posted on 7 March 2025 by carlton_bach

Another entry in the Dorotheenkloster MS, not exactly a recipe: 186 (no title) You can make good dishes from a porpoise (merswein). They make good roasts, quite like other pigs do. You also make sausage and also good venison of … Continue reading →

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More on Partridges

Posted on 6 March 2025 by carlton_bach

The Dorotheenkloster MS has another three partridge recipes: 168 Of partridges Take partridges, boil them, and take them out of the broth. When they are properly cooked, add anise and grind mustard with honey. Salt it and add pounded ginger, … Continue reading →

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Cooking Squirrels

Posted on 4 March 2025 by carlton_bach

Yes, the Dorotheenkloster MS includes recipes for many creatures: 167 Of squirrel You must boil squirrels and chop fat meat with them and take spices. Roast squirrels and disjoint them. Take onions and fry them in fat, lay the squirrels … Continue reading →

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A Third Parallel Chicken Fritter

Posted on 2 March 2025 by carlton_bach

This is a recipe I’ve written about before, but it is interesting it also occurs in the Dorotheenkloster MS: 134 Of chicken liver and stomach Take chicken livers and stomachs. Slice them thin and fry them in fat. Add eggs, … Continue reading →

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More Blanc Manger

Posted on 1 March 2025 by carlton_bach

If there is one dish no medieval recipe collection can be without, it seems to be blanc manger, chicken breast cooked with almond milk and rice. The Dorotheenkloster MS has three such recipes: 126 A courtly gmüs of old chickens … Continue reading →

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How To Cook Partridges

Posted on 28 February 2025 by carlton_bach

I apologise for the length of gaps between posts. My life and my other obligations leave me increasingly little room. Here are three ways of serving partridges from the Dorotheenkloster MS: 156 Of partridges Take three partridges, clean them well, … Continue reading →

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