Tag Archives: Meister Eberhard

Another Fish Cooked Three Ways

Posted on 15 December 2024 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Cooking Dried Soles

Posted on 21 October 2024 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , | Leave a comment

Faux Morels from Lung

Posted on 8 August 2024 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Another Liver in a Caul

Posted on 2 July 2024 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , , , | Leave a comment

Elderflower Mus Again

Posted on 27 October 2023 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , | Leave a comment

Medieval Nose-to-Tail Cooking

Posted on 11 July 2023 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Chicken in a Glass

Posted on 31 May 2023 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , , , , | Leave a comment

Another Parallel for Gespott in May

Posted on 22 May 2023 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , | Leave a comment

Nut Porridge from the Innsbruck MS

Posted on 13 April 2023 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , | Leave a comment

Another Liver In a Caul Recipe

Posted on 15 December 2022 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment