Tag Archives: Dorotheenkloster MS

This sauce from the Dorotheenkloster MS looks very good indeed. 183 A sauce (condiment) with roast chickens Grind garlic with salt, and peel the heads well. Mix 6 eggs into it without their whites, and add vinegar and a little … Continue reading →

Today, I only have a brief note from the Dorotheenkloster MS, but an interesting one. Again, not really a recipe, but serving instructions: 173 Note what kind of game should have spices added to the pot or not You must … Continue reading →

Just a short entry for today. This is from the Dorotheenkloster MS again: 161 A good dish of calf skin Take the skin of a calf, wash it well and prepare it cleanly. Cut it into small pieces. Season it … Continue reading →

The Dorotheenkloster MS has another three partridge recipes: 168 Of partridges Take partridges, boil them, and take them out of the broth. When they are properly cooked, add anise and grind mustard with honey. Salt it and add pounded ginger, … Continue reading →

Yes, the Dorotheenkloster MS includes recipes for many creatures: 167 Of squirrel You must boil squirrels and chop fat meat with them and take spices. Roast squirrels and disjoint them. Take onions and fry them in fat, lay the squirrels … Continue reading →

This recipe from the Dorotheenkloster MS is a bit enigmatic, but it can be read as a very nifty piece of culinary showmanship: 148 A dish of chicken feet Take the feet of young chickens, then take good lean veal, … Continue reading →