Tag Archives: parallel

An Oddly Named Honey Fritter

Another recipe from the Mondseer Kochbuch that combines straightforward instructions with somewhat baffling nomenclature. 144 Infidel cakes or isinglass (hausen platter) Roll out a dough of eggs with a rolling pin (waltzen) as thin as a wafer (oblat) and cut … Continue reading

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Dried Breadcrumb Supplies

Apologies for missing out on so much. Work continues to eat much of my time, and now there is the added prospect of a nationwide rail strike adding to tomorrow’s commute. Today’s recipe is from the Mondseer Kochbuch again, and … Continue reading

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Apple Preserve, and a Fritter

Two more recipes from the Mondseer Kochbuch, with another parallel to Meister Hans and one of my favourite sauces: 141 Doberiz sauce A sauce (condiment). Take sour apples after St. Martin’s day. Peel them and cut them thinly. Lay them … Continue reading

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Another Instant Sauce

There is a parallel to the recipe for instant sauce from Meister Hans in the Mondseer Kochbuch: 140 A dry sauce A different sauce. Take sage, mint, pennyroyal, parsley, young and old sorrel (seeds?) that are small. Wash the herbs … Continue reading

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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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Parmesan Osterfladen

I had some time to prepare for a teaching event next weekend and tried out two recipes from Marx Rumpolt: 44 Take of the dough with which you make tarts and roll it out round and thin. Brush it with … Continue reading

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An Odd Galantine Recipe

The recipe is not unusual in itself. In fact, it is quite similar to #19 in the same collection. The wording, though, is. 127 How to prepare a Galdrein Take the meat and stomach of a pig and cut it … Continue reading

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