Author Archives: carlton_bach

Salt Smoked Meat

Posted on 12 November 2024 by carlton_bach

Another short recipe from Philippine Welser’s collection tonight. 234 How to make good salted (diges) meat that turns red Item whoever wants to make salted (diges) meat so it turns nicely red and tastes good, whether it is ox tongues … Continue reading →

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Faux Venison from Beef

Posted on 11 November 2024 by carlton_bach

Another fake venison recipe from Philippine Welser’s collection: 232 If you want to make venison of beef Take beef and chop it small. Take wine, and catch the blood of a calf, and add it. Then set it over coals … Continue reading →

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Faux Meat of Eggs

Posted on 10 November 2024 by carlton_bach

Another two recipes from Philippine Welser’s collection, suitable for fast days after the 1490 exemption that permitted eggs during Lent. 230 If you want to make a roast of eggs Take eggs, as much as you wish, beat them well, … Continue reading →

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Boiled Capon in Bread Sauce

Posted on 9 November 2024 by carlton_bach

It has been a very busy day, and all I have is a very basic recipe tonight. From the collection of Philippine Welser: 228 To boil a good capon Take the capon and boil it in water together with meat, … Continue reading →

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How to Cook Small Birds

Posted on 8 November 2024 by carlton_bach

Another contribution from Philippine Welser’s collection that I have no intention of replicating: 223 Small birds in a soup Wash the birds cleanly and when they are boiled (washed?), fry them in fat. Drain off the fat cleanly and then … Continue reading →

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Roast Quinces

Posted on 7 November 2024 by carlton_bach

I know I announced I would reduce the frequency of my postings, but this is not a time to disrupt a regular thing that I know some people take comfort in. My thoughts are with friends in the United States … Continue reading →

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Twice-Baked Gingerbread

Posted on 6 November 2024 by carlton_bach

I will have to reduce the frequency of my posting for the foreseeable future because there is a book manuscript that finally needs finishing and I have far too little time in my workdays now. I will continue working on … Continue reading →

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Filled Veal Breast

Posted on 4 November 2024 by carlton_bach

Another recipe from Philippine Welser’s collection, straightforward, delicious, intensely meaty, and immediately familiar: 226 If you want to make a filled breast Take the breast of a calf and grasp under it (i.e. make a hollow). Take veal and chop … Continue reading →

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Stuffed Cabbage Head

Posted on 3 November 2024 by carlton_bach

Just a brief recipe from Philippine Welser’s collection today: 233 If you want to make white filled cabbage (gefiltz kraut) Take the cabbage and hollow it out so it becomes entirely empty. Make a filling of veal, good fat from … Continue reading →

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Baked Marzipan

Posted on 1 November 2024 by carlton_bach

Another one of the long recipes in Philippine Welser’s collection, this one is for marzipan. 235 If you want to make a good strong marzipan (martza ban) Take shelled almonds, the best kind, 4 ounces, pine nuts that are fresh, … Continue reading →

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