Tag Archives: 15th century

Roe Deer Back Roast in Crust

Posted on 26 November 2023 by carlton_bach

This recipe is from the Mondseer Kochbuch. Aside from being another parallel with the Meister Hans collection, it is one of my wintertime favourites: 135 Back roast of a roe deer, or a hare roasted entire Of back roast. Take … Continue reading →

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Roasted Tripe Dumplings

Posted on 24 November 2023 by carlton_bach

Here is a recipe from the Mondseer Kochbuch again. I have no idea how this would turn out, but I think I would like to try it at some point. 130 Dumplings of tripe (kutteln) Item dumplings of tripe. Take … Continue reading →

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Another Parallel – Chicken Liver Fritters

Posted on 16 November 2023 by carlton_bach

Another parallel recipe from the Mondseer Kochbuch and Meister Hans. This one is also interesting culinarily: 133 To prepare Larus from chicken livers and stomachs Of chicken livers and stomachs: Slice them thin (?tüm) and fry them in fat, and … Continue reading →

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Sow’s Stomach

Posted on 15 November 2023 by carlton_bach

Here is another interesting recipe from the Mondseer Kochbuch: 128 To fill sows’ stomachs How to fill a pig’s stomach. Take pork, chopped eggs, white bread, sliced fat meat, pepper, caraway, saffron and salt. Then temper (tempier) it all together … Continue reading →

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A Fire-Breathing Boar’s Head

Posted on 14 November 2023 by carlton_bach

Back to the Mondseer Kochbuch again. This is an interesting recipe: 121 A boar’s head with hellish flames If you want to prepare the head of a wild boar so that hellish flames emerge from it, first boil it until … Continue reading →

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A Renaissance Pie Workshop

Posted on 13 November 2023 by carlton_bach

There have not been any new recipes since Thursday, but there is a good reason for that. This weekend, despite feeling somewhat under the weather, I was able to teach a hands-on workshop in my medieval club. The topic was … Continue reading →

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Instant Green Sauce Powder

Posted on 9 November 2023 by carlton_bach

In my medieval club, we have a tradition for artisans to give little gifts as tokens of appreciation to people who they find talented, helpful, or otherwise impressive. Sometimes these are buttons, pins, ribbons, or beads. I often use spice … Continue reading →

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Jelly by (yet) another name

Posted on 8 November 2023 by carlton_bach

The Mondseer Kochbuch has another recipe for meat in jelly. It is unremarkable except for the name: 123 A gelled broth of calves’ feet and udder (marginalia: Galentein) If you want to prepare a good gelled broth for one dish … Continue reading →

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Colouring Wine Red

Posted on 3 November 2023 by carlton_bach

Another parlour trick from the Mondseer Kochbuch: 124 To make red wine If you wish to make red wine in any season, take blueberries (haidper) and place them in a wooden trough, and when you draw the bread out of … Continue reading →

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An Odd Galantine Recipe

Posted on 2 November 2023 by carlton_bach

The recipe is not unusual in itself. In fact, it is quite similar to #19 in the same collection. The wording, though, is. 127 How to prepare a Galdrein Take the meat and stomach of a pig and cut it … Continue reading →

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