Tag Archives: unclear

Meat pastry from the Cologne notes

Hot water shortcrust – and another mystery ingredient. To make a pastry First to make the coffin (hauiß), take warm water and butter and 2 eggs and flour. Mix this first with the flour and then gradually add more until … Continue reading

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Boiling chicken from the Cologne notes

This looks like a continuation of yesterday’s recipe though it is separated from it by another. Item to cook a chicken in its own broth, you add mace (behscaten blomen) and a little butter. Item a chicken that is boiled … Continue reading

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Chicken with a mystery ingredient – from the Cologne notes

I still don’t know what ‘villich’ is, but I will post it now. Item to make a yellow pepper sauce (to go) over a chicken. You shall boil the chicken till it is done, in a short broth with a … Continue reading

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Pickling raw poultry from the Oeconomia

Another recipe for preserving raw meat, this time in vinegar To keep large birds raw and good for a long time (marginalia: To keep large birds good for a long time) If you would keep large birds raw so that … 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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Meat mash from the Kuchenmaistrey

For the aged and toothless. I had worse in hospital after jaw surgery. 2. iiii. If you would make pounded chickens, boil old and fat chickens well. Skim the broth and make it as clear as a broth of water, … Continue reading

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Roast eel with herb filling from the Kuchenmaistrey

I want to try this very much. It sounds delightful. 1. xxv. Item if you would make an eel, remove its skin (but) leave the skin on next to the head. Cut it open and remove the innards and the … Continue reading

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A garbled recipe from Cod Pal Germ 551, section two

30 Filled eggs Item if you would make a dish of filled eggs, crack (slah) them at the tip and put some fat in a pan and pour the eggs into that and let it fry until it is enough. … Continue reading

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Fish fladen from Cod Pal Germ 551, section two

27 A good fladen (flat cake) Item if you would make a fladen (flat cake) of fish, whichever kind they may be, take a thick almond milk well mixed with white flour and put in an apple or two and … Continue reading

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Goose neck from Cod Pal Germ 551, section two

25 A dish of a goose neck Item a dish of a goose neck (take) the wings and the neck and thrust them into a pot that is narrow. Pour water on them. Set it on a trivet that is … Continue reading

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