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Tag Archives: Franz de Rontzier
Sausages according to de Rontzier I
Apologies for the intermittent postings, I am still recovering from a nasty bug and dealing with fatigue. De Rontzier has a number of sausage recuipes conveniently grouped into a chapter, and I have decided they are interesting enough to post … Continue reading
Roasting heron with de Rontzier
After the previous two posts on the subject, I was gratified to find that de Rontzier has a brief, but interesting chapter on preparing heron. Of roast heron Heron has almost the flavour of fish 1 When it has been … Continue reading
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Tagged 15th century, 16th century, Franz de Rontzier, Inntalkochbuch, parallel
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Drying meat and cooking it, after de Rontzier
Some instructions about salting and drying meat (I am fairly sure this actually means slow cold-smoking given there was hardly a smoke-free dry and warm place to hang it). De Rontzier is less detailed on the curing and salting process … Continue reading
Roast Seal after de Rontzier
They would indeed eat anything in the sixteenth century, and given that the territory of Braunschweig reached up to the Lower Elbe, this is credible as a recipe informed by experience. There are also instructions for seal pastries. Of (roast) … Continue reading
Sugared Milk Skin from de Rontzier
This was one of the recipes that stuck with me on first reading. I do not like lactoderm, but some people consider it a delicacy. Of Nattes You put five or six stuebichen (a Stübchen is a unit of volume … Continue reading
Stuffed Cucumbers from de Rontzier
Before I engage with my next major revision-of-old-stuff project (Meister Eberhard of Landshut), I will indulge in a few recipes from one of the less appreciated late sixteenth century sources. Of stuffed cucumbers You shall peel the cucumbers if they … Continue reading
Battering and Frying Everything – de Rontzier
Yesterday’s post on battered and fried cherries got a fair bit of engagement, so I decided to dig out a late sixteenth century reference to the practice that gives both more detail on batters and the things that were prepared … Continue reading