Tag Archives: Munich Cgm 349

Fake venison from the Königsberg MS

No parallel here, but there are recipes for ground meat used to imitate venison in several sources, including the Mittelniederdeutsches Kochbuch (#91) and Meister Hans (#72). Another recipe imitates the dish using eggs instead of meat. [[7]] Willthu machenn gutt … Continue reading

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Blood sauce for venison from Ggm 349

It was very popular at the time. A pepper sauce for venison Item, take the blood (fürhess) of a lamb or chickens and crumbs of white bread (semlein) and put it on the fire so that it boils. Then pass … Continue reading

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Clove sauce for fish from the Cgm 349

Carp seems to have been very popular. It still is, in the Czech Republic. Maybe the recipes really are Bohemian. Making a clove sauce for baked/fried pike or carp, or other kinds (of fish) Item, take Italian raisins, gingerbread (leczelten) … Continue reading

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Ginger sauce from Cgm 349

My apologies for missing two days. I had the opportunity to go to the Landesmuseum in Stuttgart, and other things sort of fell away. Here is a ginger sauce for roast capon: Item a ginger sauce (to serve) under roast … Continue reading

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Sauce for carp from Munich Cgm 349

Another source (a short one): Recipes from a fragment held in Munich purporting to be “Bohemian and Hungarian” Item, a carp in blood sauce (fürhess) and a fast day sauce Item, if the carp is alive, catch the blood and … Continue reading

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