Tag Archives: parallel

Liver in a Caul from Cgm 384 II

Posted on 5 October 2022 by carlton_bach

A quick recipe today because it’s been a busy day: 32 Roasted Goat Liver Take the liver of a billy goat (aines bockes leber) and chop it small while it is raw. Chop eggs and white bread with it, wrap … Continue reading →

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Suckling Pig from Cgm 384 II

Posted on 4 October 2022 by carlton_bach

Another short recipe today: 28 Roast Suckling Pig Fill a young suckling pig thus: Take eggs and break them into fat and stir them well and thoroughly. Then take the lungs and the liver and the kidneys, or the lungs … Continue reading →

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A Lung Sausage from Cgm 384 II

Posted on 3 October 2022 by carlton_bach

I am back from a long weekend in Nuremberg spent in the delightful company of a five year old. Hence less medieval Romanticism and more railway enthusiasm. The DB Museum is an awesome place to bring children if you are … Continue reading →

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Garlic Honey Sauce for Goose

Posted on 29 September 2022 by carlton_bach

The recipe occurs twice in Cgm 484 II, with only slight variation: 23 Galantine (galray) for a goose A garlic galantine for a goose: Take a young goose that is prepared well and nicely and roasted. Take with this garlic … Continue reading →

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Fieldfares in a Liver Sauce from Cgm 384 II

Posted on 27 September 2022 by carlton_bach

I’m not sure it’s a good idea, but that’s what the recipe says. 18 Fieldfares (reckolter fogel) Take fieldfares (turdus pilaris) that have been prepared cleanly, and when you take out the innards, thrust the stomach back in. Boil them … Continue reading →

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Crawfish in Crawfish Sauce from Cgm 384 II

Posted on 24 September 2022 by carlton_bach

Another crawfish dish with a spicy sauce. 12 Crawfish in Pepper Sauce (kreps pfeffer) Take crawfish, boil them and shell them so that their necks are bare and the shells come off. Then take raw crawfish, gut them up to … Continue reading →

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Filled Crawfish Shells from Cgm 384 II

Posted on 23 September 2022 by carlton_bach

Yes, there is more to this source than sauces. 11 Filled Crawfish Take large crawfish and take their shells off whole. Take out the innards (das ynder) and discard what is evil, and chop the rest on a clean board. … Continue reading →

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Pepper Sauces for Fish from Cgm 384 II

Posted on 22 September 2022 by carlton_bach

More sauces. The second one is interesting. 9 Black Pepper Sauce Also prepare a black pepper sauce that is thick as though for venison to serve with carp (karpffen) or bream (brachsne) or tench (schligen) or other fish. Also prepare … Continue reading →

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Boiled Vegetable Dishes from Cgm 384 I

Posted on 15 September 2022 by carlton_bach

These two recipes are for kraut, a catchall term that can refer to boiled greens in general as well as culinary herbs or pickled cabbage. 13 Quail kraut Quail kraut: For this, take parsley and chard and cut it the … Continue reading →

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Two Electuaries from Cgm 384 I

Posted on 13 September 2022 by carlton_bach

Actually, the second one is not an electuary, it’s just called that. Welcome to the wild and wacky world of German culinary sources. 10 Electuary Take borage (burätz) electuary: Take 2 pounds of borage flowers and chop them small, take … Continue reading →

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