Tag Archives: blood

Antler recipes from the Inntalkochbuch

Posted on 27 April 2022 by carlton_bach

If you find one recipe for something you are convinced can’t possibly be edible, you doubt your interpretation. Once you meet the second and third, though, it is time to reassess your estimate of edibility. These are from the Inntalkochbuch: … Continue reading →

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Blood sauce for venison from Ggm 349

Posted on 18 January 2022 by carlton_bach

It was very popular at the time. A pepper sauce for venison Item, take the blood (fürhess) of a lamb or chickens and crumbs of white bread (semlein) and put it on the fire so that it boils. Then pass … Continue reading →

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Venison blood and kidney stew from the Kuchenmaistrey

Posted on 1 December 2021 by carlton_bach

It’s meaty. 2. xx. Item if you would make a good meat dish (brat) of a leg of deer, take the kidneys and beat them until they are broad. Wash them clean. Take the blood, grate gingerbread into it and … Continue reading →

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Another deer blood porridge from Cod Pal Germ 551, section two

Posted on 28 September 2021 by carlton_bach

20 A spoon dish of roe deer (reh musz) If you would make a dish of a spoon dish of roe deer (rech musz), take gingerbread (leczellten) as much as you wish and toast it over the coals as you … Continue reading →

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Deer blood porridge from Cod Pal Germ 551

Posted on 11 August 2021 by carlton_bach

36 A dish of a roe deer mus (soft food) Take a lebkuchen (letzeltlein), as much as you wish, toast it over the coals like pepper bread (pffefer brot) and boil it in wine as thick as you wish. Pass … Continue reading →

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