Tag Archives: Meister Hans

Roe Deer Back Roast in Crust

This recipe is from the Mondseer Kochbuch. Aside from being another parallel with the Meister Hans collection, it is one of my wintertime favourites: 135 Back roast of a roe deer, or a hare roasted entire Of back roast. Take … Continue reading

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Another Parallel – Chicken Liver Fritters

Another parallel recipe from the Mondseer Kochbuch and Meister Hans. This one is also interesting culinarily: 133 To prepare Larus from chicken livers and stomachs Of chicken livers and stomachs: Slice them thin (?tüm) and fry them in fat, and … Continue reading

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Sow’s Stomach

Here is another interesting recipe from the Mondseer Kochbuch: 128 To fill sows’ stomachs How to fill a pig’s stomach. Take pork, chopped eggs, white bread, sliced fat meat, pepper, caraway, saffron and salt. Then temper (tempier) it all together … Continue reading

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Instant Green Sauce Powder

In my medieval club, we have a tradition for artisans to give little gifts as tokens of appreciation to people who they find talented, helpful, or otherwise impressive. Sometimes these are buttons, pins, ribbons, or beads. I often use spice … Continue reading

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Rice in Almond Milk Again

Another long day, another short recipe from the Mondseer Kochbuch: 69 To prepare rice well boiled Take rice and pick it over well, wash it nicely, and lay it in a pot. Do not salt it too much, and boil … Continue reading

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Figs in Galantine

The third medieval experiment I made for my birthday party was another recipe from the collection of Meister Hans that is going to be my next book-size translation: Figs in sulcz. Galantine of figs Item as galantine of figs, if … Continue reading

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Birthday Chicken

I had the opportunity to try out several recipes for my birthday get-together today, and the first one was a recipe in Meister Hans, the next book project in the queue: Recipe #219 Ain gepachens huon beraitt also Prepare baked … Continue reading

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Medieval Gelatin Powder, and the Next Book Project

Today, I finished translating the recipes in the Meister Hans collection a few of which I posted years ago. Unlike the Kuchenmaistrey, very little about this work is self-explanatory, so I plan to eventually turn it into a book with … 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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Figs in Jelly

I apologise for the continuing dearth of recipes, but I was kept busy with other projects. Today, I sent off corrections to the proofs of the Kuchenmaistrey to the publisher, so good things are happening. For today, from Meister Hans: … Continue reading

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