Tag Archives: Meister Hans

Roe Deer Back Roast in Crust

Posted on 26 November 2023 by carlton_bach

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

Posted on 16 November 2023 by carlton_bach

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

Posted on 15 November 2023 by carlton_bach

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

Posted on 9 November 2023 by carlton_bach

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

Posted on 11 October 2023 by carlton_bach

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

Posted on 24 August 2023 by carlton_bach

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

Posted on 20 August 2023 by carlton_bach

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

Posted on 8 August 2023 by carlton_bach

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

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 →

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Figs in Jelly

Posted on 4 July 2023 by carlton_bach

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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