Tag Archives: Cgm 384

Boiling Fritters in Cgm 384 II

Posted on 14 October 2022 by carlton_bach

These recipes belong in a tradition of first making fritters, then cooking them to a mush. It is an odd idea to us, but seems to have been quite popular back then: 36 Spoon Dish (Muoß) Fried (Gebrauten) muoß: Take … Continue reading →

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Sauce for Beef from Cgm 384 (and everywhere else)

Posted on 13 October 2022 by carlton_bach

As we return to Cgm 384, this is one recipe we find in almost every recipe collection: 35 Sauce (Seltz) for a Loin Roast (lentpraten) Take the loin roast of a calf and roast it. Take rye bread and vinegar … Continue reading →

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Scrambled Eggs Returned to their Shells

Posted on 8 October 2022 by carlton_bach

This is an interesting recipe from Cgm 384 II explaining a few common techniques for cooking fancy dishes: 34 A Dish of Eggs (ayer essen) A dish of eggs: Take 20 eggs and boil them in water so that the … Continue reading →

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Fish Loaf Recipes from Cgm 384

Posted on 7 October 2022 by carlton_bach

There is an interesting, but rather crowded recipe in the collection that described how to turn fish – nothing less than the noble pike, too – into moulded show dishes: 33 Roast Pike Take pike or other large fish, remove … Continue reading →

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Seasoning a Goose under the Skin

Posted on 6 October 2022 by carlton_bach

This is a very interesting piece in Cgm 384 II: 30 Filled Geese Again take a goose as before, or one that is older, and prepare it. Grasp it (begriff die) between skin and flesh as you do a chicken … Continue reading →

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Liver in a Caul from Cgm 384 II

Posted on 5 October 2022 by carlton_bach

A quick recipe today because it’s been a busy day: 32 Roasted Goat Liver Take the liver of a billy goat (aines bockes leber) and chop it small while it is raw. Chop eggs and white bread with it, wrap … Continue reading →

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Suckling Pig from Cgm 384 II

Posted on 4 October 2022 by carlton_bach

Another short recipe today: 28 Roast Suckling Pig Fill a young suckling pig thus: Take eggs and break them into fat and stir them well and thoroughly. Then take the lungs and the liver and the kidneys, or the lungs … Continue reading →

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A Lung Sausage from Cgm 384 II

Posted on 3 October 2022 by carlton_bach

I am back from a long weekend in Nuremberg spent in the delightful company of a five year old. Hence less medieval Romanticism and more railway enthusiasm. The DB Museum is an awesome place to bring children if you are … Continue reading →

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Cooking Bear according to Cgm 384 II

Posted on 30 September 2022 by carlton_bach

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

Posted on 29 September 2022 by carlton_bach

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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