Tag Archives: parallel

Two Sausage Recipes from Cgm 384 II

Aside from the titles, they are pretty much exactly recipes #27 and #32: 55 To fill a gut Take a hindmost gut (hindern darm i.e. a rectum) and fill it thus: Chop a lung and bacon and spices and fill … Continue reading

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Reassembled Chicken from Cgm 384 II

Another interesting piece of culinary sleight-of-hand. 51 Chickens put together (angeleten) For put-together chickens, take old hens and pick them apart lengthwise and cut off their meat (gebrätt), but see that the bones stay connected to each other. Chop the … Continue reading

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Elderflower Porridge from Cgm 384 II

Another recipe for flavouring milk with elderflowers 48 Elderflower muoß Take elderflowers and boil them in milk and pass that through a cloth, and make a muoß with this as you please, and with grated white bread or other things, … Continue reading

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Another Roasted Milk Recipe

This one is from Cgm 384 II 46 Roasted milk Roasted (Brauten) milk: Take eggs and milk in equal amounts, beat it together and add salt and saffron, as much as it needs. Put it into a pot and hang … Continue reading

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Boiling Fritters in Cgm 384 II

These recipes belong in a tradition of first making fritters, then cooking them to a mush. It is an odd idea to us, but seems to have been quite popular back then: 36 Spoon Dish (Muoß) Fried (Gebrauten) muoß: Take … Continue reading

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Sauce for Beef from Cgm 384 (and everywhere else)

As we return to Cgm 384, this is one recipe we find in almost every recipe collection: 35 Sauce (Seltz) for a Loin Roast (lentpraten) Take the loin roast of a calf and roast it. Take rye bread and vinegar … Continue reading

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Scrambled Eggs Returned to their Shells

This is an interesting recipe from Cgm 384 II explaining a few common techniques for cooking fancy dishes: 34 A Dish of Eggs (ayer essen) A dish of eggs: Take 20 eggs and boil them in water so that the … Continue reading

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Fish Loaf Recipes from Cgm 384

There is an interesting, but rather crowded recipe in the collection that described how to turn fish – nothing less than the noble pike, too – into moulded show dishes: 33 Roast Pike Take pike or other large fish, remove … Continue reading

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Seasoning a Goose under the Skin

This is a very interesting piece in Cgm 384 II: 30 Filled Geese Again take a goose as before, or one that is older, and prepare it. Grasp it (begriff die) between skin and flesh as you do a chicken … Continue reading

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Liver in a Caul from Cgm 384 II

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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