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Author Archives: carlton_bach
Pork Sausages from de Rontzier
We are almost done with the sausages in de Rontzier. These are the pork recipes: Sausages of domestic pig or wild boar 1 You chop pork and roe deer venison, one as much as the other, with the intestinal fat … Continue reading
Rolled Beef from the Brandenburgisches Kochbuch
Still dealing with the aftermath of the virus, so I apologise for missing out on yesterday’s recipe. Today, I want to share the experiment I did this week. It’s a seventeenth-century recipe recorded in the Brandenburgisches Kochbuch of 1723 (which … Continue reading
Veal Sausages from de Rontzier (Sausages VII)
Here we have recipes for liver sausage for the first time in the book – not exactly like modern ones, but interesting nonetheless. Veal sausages 1 Item you chop veal with bacon, almonds, ground cloves, wild cumin (? Haberkoehm) and … Continue reading
Beef and Mutton Sausages (Sausages VI)
More sausage recipes from de Rontzier. We are going for domestic animals now. Of beef sausages 1 You make sausages that are useful for boiling or roasting of beef that has been roasted dry on a griddle until it is … Continue reading
Hare Sausages from de Rontzier (Sausages V)
More game sausages. Hare sausages 1 You chop the hare meat finely (and mix it) with bacon cut into cubes, ginger, cinnamon, cloves, a properly large amount (zimlich viel) sugar and salt, and a little wine. Make small or large … Continue reading
Roe deer sausages after de Rontzier (Sausages IV)
Two comparatively brief recipes, and again I suspect we are looking at bratwurst-style sausages. Roe deer sausages 1 Item, you wash roe deer venison in red wine and chop it with bacon, ground pepper, nutmeg, cloves, rosemary and salt all … Continue reading
Venison Sausages from de Rontzier (Sausages III)
These are made from the best kind of tender meat, the Moerbraten that would otherwise go to roasting. Clearly, a luxury. Sausages of tender, roasting-grade venison (Hirschmoerbraten) 1 You chop tender, roasting-grade venison (Hirschmoerbraten) together with the intestinal fat of … Continue reading
Bolognese Sausage from de Rontzier (Sausages II)
Bolognese (Bononische) Sausages You chop together fresh hams of a pig, tender, roasting-grade pork and beef (Schwein unnd Rindermoerbraten) and bacon from the back, as quarter as much. Season it with whole pepper, ground ginger, a good amount of ground … Continue reading
Sausages according to de Rontzier I
Apologies for the intermittent postings, I am still recovering from a nasty bug and dealing with fatigue. De Rontzier has a number of sausage recuipes conveniently grouped into a chapter, and I have decided they are interesting enough to post … Continue reading
Roasting heron with de Rontzier
After the previous two posts on the subject, I was gratified to find that de Rontzier has a brief, but interesting chapter on preparing heron. Of roast heron Heron has almost the flavour of fish 1 When it has been … Continue reading
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Tagged 15th century, 16th century, Franz de Rontzier, Inntalkochbuch, parallel
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