Tag Archives: Meister Eberhard

Another Fish Cooked Three Ways

Today’s recipe from the Dorotheenkloster MS has long antecedents and a close parallel. 14 Of a pike that is boiled in the middle and roasted at both ends Now take a white cloth that is one hand wide or wider … Continue reading

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Cooking Dried Soles

No, not shoes. The flatfish. I apologise for the long hiatus, I was away from home for a long weekend and had the opportunity to cook with a good friend before – the report will follow. But today, we retuirn … Continue reading

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Faux Morels from Lung

The collection of Philippine Welser continues with more very traditional recipes, including one for faux morels. Here, they are made with lung: 140 To make morels (merchenn) from a calf’s lung Take a calf’s lung and boil it and chop … Continue reading

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Another Liver in a Caul

Yes, Philippine Welser also has one: 121 To fry a goat liver Chop the liver thoroughly (?raych) and add a good part of bacon to it, and sage, onion, and parsley. Chop it all together and take a little caraway, … Continue reading

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Elderflower Mus Again

The Mondseer Kochbuch dedicates a fair amount of space to making various soft dishes – Mus – with elderflowers: 88 A spoon dish (gemüß) with elderflowers If you wish to prepare a good spoon dish of elder, set good milk … Continue reading

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Medieval Nose-to-Tail Cooking

I just came to an agreement about publishing a complete and commented translation of Meister Hans, so I will reduce the number of recipes from that source in order to leave something new for the book. However, before I transition … Continue reading

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Chicken in a Glass

The Innsbruck MS also contains the following recipe: 101 If you would make a boiled chicken in a glass, pluck the chicken and take off its skin. Leave on the feet and the neck, and chop the rest of the … Continue reading

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Another Parallel for Gespott in May

The recipe is also in the Innsbruck MS: 76 If you would make a gespot in May, take a flowing cheese and slice it into a courtly serving dish (hoff schüssel) (in pieces) larger than a finger. Break eggs into … Continue reading

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Nut Porridge from the Innsbruck MS

Just a brief recipe today, from the current translation project: 16 If you would make a puree of nuts, let the nuts boil in a pan until their skins come off. Then pound them and pass them through with semel … Continue reading

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Another Liver In a Caul Recipe

Life continues to throw stuff my way, so I apologise for missing another day. Today, there is only a short and familiar recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 37 To Roast Calf Liver Boil the liver and salt it. … Continue reading

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