Tag Archives: 15th century

Cooking Bear according to Cgm 384 II

I will start by apologising for not posting recipes over the long weekend. I anticipate being busy otherwise. We do not have a lot of bear recipes from before 1500. These are three of them: 24 A bear head Prepare … Continue reading

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Garlic Honey Sauce for Goose

The recipe occurs twice in Cgm 484 II, with only slight variation: 23 Galantine (galray) for a goose A garlic galantine for a goose: Take a young goose that is prepared well and nicely and roasted. Take with this garlic … Continue reading

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Galray recipes from Cgm 384 II

These recipes are interesting in a broader context more than in themselves. In German recipes, the word galray (cognate of galantine or gelatina) as well as its synonym sultz can refer to both a jelly and a thickened sauce, in … Continue reading

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Fieldfares in a Liver Sauce from Cgm 384 II

I’m not sure it’s a good idea, but that’s what the recipe says. 18 Fieldfares (reckolter fogel) Take fieldfares (turdus pilaris) that have been prepared cleanly, and when you take out the innards, thrust the stomach back in. Boil them … Continue reading

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A Pancake Dish from Cgm 384 II

An interesting recipe. 13 A Pepper Sauce Dish Fry a pancake/sheet (plat) in a pan and cut it into cubes (wuirfellt). And prepare a black pepper sauce of bread, flour, and fish broth, and let the fried (das gebachen) boil … Continue reading

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Two Fürhess Recipes from Cgm 384 II

Almost all recipe collections have recipes for this kind of dish. Cgm 384 II has two: 14 Fuirhess For a fürhess, take the lungs and the liver and the innards (westin) of a hare and cut it into cubes (wuirflott). … Continue reading

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Crawfish in Crawfish Sauce from Cgm 384 II

Another crawfish dish with a spicy sauce. 12 Crawfish in Pepper Sauce (kreps pfeffer) Take crawfish, boil them and shell them so that their necks are bare and the shells come off. Then take raw crawfish, gut them up to … Continue reading

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Filled Crawfish Shells from Cgm 384 II

Yes, there is more to this source than sauces. 11 Filled Crawfish Take large crawfish and take their shells off whole. Take out the innards (das ynder) and discard what is evil, and chop the rest on a clean board. … Continue reading

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Pepper Sauces for Fish from Cgm 384 II

More sauces. The second one is interesting. 9 Black Pepper Sauce Also prepare a black pepper sauce that is thick as though for venison to serve with carp (karpffen) or bream (brachsne) or tench (schligen) or other fish. Also prepare … Continue reading

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Another Liver Sauce from Cgm 384 II

The chapter starts bumpy: 8 Liver Take the liver of a sheep or calf and boil it, and pound it very small with an equal quantity of bread (als vil brottes). And pour wine or vinegar or both into it … Continue reading

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