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Tag Archives: Franz de Rontzier
Chicken Offal by de Rontzier – Renaissance Party I
This Sunday, I had a few friends visit me in my new apartment to chat and try out some recipes with me. One of these was from Franz de Rontzier whose cookbook preserves a large number of what he terms … Continue reading
Liver Roasted in Caul, from Meister Eberhard
Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading
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Tagged 15th century, 16th century, Cod Pal Germ 551, Franz de Rontzier, Königsberg MS, Meister Eberhard, parallel
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Finishing de Rontzier’s Sausages
Again I must apologise for the long silence. My health has not been the best, and I had the opportunity to see the “Untergang des Römischen Reiches” exhibit in Trier, which took a lot of time and energy. Here, at … Continue reading
Pork Sausages from de Rontzier
We are almost done with the sausages in de Rontzier. These are the pork recipes: Sausages of domestic pig or wild boar 1 You chop pork and roe deer venison, one as much as the other, with the intestinal fat … Continue reading
Veal Sausages from de Rontzier (Sausages VII)
Here we have recipes for liver sausage for the first time in the book – not exactly like modern ones, but interesting nonetheless. Veal sausages 1 Item you chop veal with bacon, almonds, ground cloves, wild cumin (? Haberkoehm) and … Continue reading
Beef and Mutton Sausages (Sausages VI)
More sausage recipes from de Rontzier. We are going for domestic animals now. Of beef sausages 1 You make sausages that are useful for boiling or roasting of beef that has been roasted dry on a griddle until it is … Continue reading
Hare Sausages from de Rontzier (Sausages V)
More game sausages. Hare sausages 1 You chop the hare meat finely (and mix it) with bacon cut into cubes, ginger, cinnamon, cloves, a properly large amount (zimlich viel) sugar and salt, and a little wine. Make small or large … Continue reading
Roe deer sausages after de Rontzier (Sausages IV)
Two comparatively brief recipes, and again I suspect we are looking at bratwurst-style sausages. Roe deer sausages 1 Item, you wash roe deer venison in red wine and chop it with bacon, ground pepper, nutmeg, cloves, rosemary and salt all … Continue reading
Venison Sausages from de Rontzier (Sausages III)
These are made from the best kind of tender meat, the Moerbraten that would otherwise go to roasting. Clearly, a luxury. Sausages of tender, roasting-grade venison (Hirschmoerbraten) 1 You chop tender, roasting-grade venison (Hirschmoerbraten) together with the intestinal fat of … Continue reading
Bolognese Sausage from de Rontzier (Sausages II)
Bolognese (Bononische) Sausages You chop together fresh hams of a pig, tender, roasting-grade pork and beef (Schwein unnd Rindermoerbraten) and bacon from the back, as quarter as much. Season it with whole pepper, ground ginger, a good amount of ground … Continue reading