Ein Buch von guter spise
copyright 1993 Alia Atlas
1. Ein konkavelite (A good filling)
To make a dish, take a pfunt of almonds and mix (lit. hit or push) the (almond) milk with wine. And (take) a pfunt of cherries and pound them through a strainer and add the cherries in the milk. And take a vierdung rice. Pound to meal. Add this to the milk. And take clean lard or bacon fat and melt it in a pan. And add three ounces white sugar. And do not oversalt, and give out.
2. Von einer hirzlebern (Of a deer liver)
One will roast a deer liver on a grill, which (grill) one wants to keep a long time. And will cut the dark to slices. And take a clean liquid honey and boil it. And then take ginger and galingale and cloves. Pound them together and throw them therein. And then take a tub or a jar in which you want to put this dish. And wash the tub very clean. And pour the finished honey in it. And then lay a finished liver and also still more (layers). And lay wide on the other and set that out.
3. Wilt du machen einen blamensier (How you want to make a blancmange)
This is how you want to make a blancmange. One should take goat milk and make a half phunt almonds. Pound a quarter phunt rice to meal. And put that into the cold milk. And take a hen's breast, which one should tease. And chop it therein (into the milk and rice mixture). And add a clean fat therein. And one should boil it and give it enough (time) and then take it again (off the heat) and take beaten violet, and throw it therein. And a quarter phunt sugar. Add that in and give out. Also, in the fast (days), one may make a blancmange from a pike.
4. Hüenre von kriechen (Hens from Greece)
These are called Hens from Greece. One should roast hens. And the flesh of a pig, which is boiled until soft, and chopped together. And take a quarter phunt roses thereto and take ginger and pepper and wine or vinegar and sugar or honey and boil this together and give out and do not oversalt.
5. Diz heizzet ris von kriechen (This is called rice from Greece)
This is called rice from Greece. You should take rice and boil it in water until half done. Then pour out the water and boil the rice then in a clean fat and then pour the fat off and do not oversalt.
5*. Heidenische kuchen (Heathen cakes)
These are called heathen cakes. One should take a dough and should spread it thin and take a boiled meat and chopped fatty bacon and apples and pepper and eggs therein and bake that and give out and do not damage.
6. Ein kluge spise (A clever food)
This is a clever food. One should take a brain and flour and apples and eggs and mix that with spices and spread it on a roasting spit and roast (it) fine and give out. That is called roasted brains. One does the same to a lung that is boiled.
7. Diz sint haselhüener (These are hazelhens)
Make also hazelhens from Friesland. One should take tansy and parsley and sage together. And a little bread rubbed thereto and spices and eggs and rub that with wine and boil that well together and give out.
8. Ein gebraten gefültes ferhelin (A roasted filled young pig)
Make also a roasted filled young pig. Take a young pig, which is three weeks old and soak it cool and boil the hair off in that, which one stirs up with whatever (some utensil). So one should remove the skin, starting around the belly and loose both flesh and bones down and all that it has in the body and the claws, which it very frequently has on the hooves. (Basically, skin the pig starting from a cut in the belly.) And take the meat that is pulled thereout (out of the belly) as well as two eggs and boil it a while until ready, and take then that and fat and hack it. Add raw eggs thereto and a slice of bread and parsley (and) herb and salt to mass (appropriately) and fill the young pig with that, not too full, and before the mouth and lay the pig gently in a kettle. Let it simmer, that it does not breaks the meat. So take it then and lay it on a wooden grate and roast it gently. When it is then well roasted, so take a board and lay it there on a dish. Make on that board 4 sticks (possibly as handles) and dress that board with a leaf of eggs and set that young pig there on. Dress it also with a leaf and allow it to go in the ears and the mouth and carry it out.
9. Eine kluge spise von pflumen (A clever food of plums)
One should take kriechen (a kind of round, small plum), also so (when) they are ripe (possibly mean dried), and put them in a clean pot and pour thereon wine or water so that the plums will expand well and let it boil. And then pound them so that the pits are broken out and hit them through a strainer. And (add) a slice fine bread there to and honey and let it happen and put that there in and wine or water and pour it on the puree with dry pounded herbs. Also you may make cherry puree or spinlinge (a different kind of plum, prunus spinosa) puree as well.
10. Ein spise von birn (A food of pears)
Take roasted pears and tart apples and chop them small. And add thereto pepper and anise and raw eggs. Cut two thin slices from thin bread. Fill this in between not too full, of a finger's thickness. Make a thin leaf of eggs and turn that therein about and bake it with butter in a pan until it becomes red and give out.
11. Ein gut spise von hüenern (A good food of hens)
Cut a roasted hen in small pieces. Take white bread. Make a thin egg dough. Pound saffron and pepper and do that together and mix it well in a vat and take a mortar with fresh fat and pound this all (possibly refers to the hen, bread and spices) to meal and level it above with a trowel. And cover it with a dish and turn the mortar thick about towards the fire, so that it has the same heat and stays flexible. When it becomes hard, so then lower down the fat and shake out that hen in a dish and give out.
12. Ein gute fülle (A good filling)
This is how you want to make a food. Trim fine pears and divide in four. And lay them in a pot and cover the pot and coat it with dough, so that the vapor can get out. Then cover the pot with a broad cover and lay there about glowing coals and let it slowly bake. So take then the pears out (of the fire?) and add clean honey therein, as much as the pear is, and boil it together so that it becomes thick and give it out. So you can make also from apples and from quinces but one should add pepper enough thereto.
13. Ein gefülten kuchen (A filled cake)
To (make) a filled cake take this dobriz( Dobriz is described in source A's glossary as a condiment made of peeled and chopped apples, cooked in honeywater and preserved for a year. The description comes from recipe 141 in the `` Mondseer Kochbuch'' (the original of which is, according to source A, stored in the collection of the Austrian National Library as Codex 4995).) and mix it with eggs and do thereto a little bread or beaten fish or the thick of the almond milk. From here one may make, with good herbs, cakes or what man wants of puree.
14. Wilt du guten met machen (How you want to make good mead)
He, who wants to make good mead, warms clean water, so that he can just stand to put the hand in. And take two maz water and one honey. One stirs that with a stick and lets it set a while and then strains it through a clean cloth or through a hairsieve into a clean barrel. And boil then the same wort against an acre long there and back (as long as it takes to walk this distance and back) and remove the foam from the wort with a bowl with holes. The foam stays in the bowl and the wort does not. Next pour the mead in a clean barrel and cover it, so that vapor can not get out, until one can bear the hand there in. So take then a half maz pot and add until half full hops and a hand of sage and boil that with the wort against a half mile (as long as it takes to walk this distance) and give it then in the wort and take a half nut of fresh yeast (the amount that could be held in a nutshell) and give it there in and mix it together so that it will ferment. So cover also, so that the vapor can get out, a day and a night. So strain then the mead through a clean cloth or through a hairsieve and pour (it) in a clean barrel and let it ferment three days and three nights and fill (it) in all evenings. There after one lets it go down and looks that yeast comes therein. And let it lay for eight days, so that it falls and fill in all evenings. There after let it down in a resined barrel and let it lay eight days full and drink in the first six weeks or eight. So is it the best.
15. Von pasteden (Of pasties)
This is how you want to make pasties of fish. So scale the fish and remove the skin when it boils. And strike it to small pieces. Chop parsley and sage there in. And do thereto pepper and ginger, cinnamon and saffron. Temper it all with wine and make a thin dough (possibly freshly made as opposed to sourdough) and add the fish therein and give the wine thereon and cover it with a thin dough and make that round and round whole (possibly shape the pastry before adding the fish and wine). And break above a hole there in and lay there for a cover of dough and let it bake. So one may make also hens. Also meat or wild meat or eel or birds.
16. Von einem gerihte von lebern (Of a dish of liver)
One should take a liver (presumably cooked) and hard eggs. One should pound them in a mortar. And one should mix that with claret or with wine or with vinegar and should grind it in a mustard mill and take onions, which you should cook with fat or with oil. One should pour that over fish or over wild meat. In this same way, you may make many other things.
17. Von geülten hechden (Of filled pike)
This is how one should make also filled pike. One takes a whole pike and scales it and cut it from the intestine to the ears. Take fish, whichever kind they are, and boil them and let out the internal organs. Pound them in a mortar. Hack there to sage, pepper, caraway seeds and ground saffron. Salt them to mass. There with one fills the pike. And sprinkle it on the outside with salt. Bake it on a wooden grill and roast it very fine. Also you may make it using eggs.
18. Von frischen elen (Of Fresh Eels)
Take fresh eel and wash it, wash down the slime with cold ashes. Cut the skin by the head and continue it down to on the tail. Cut sage and parsley. And do there to ground ginger, pepper, anise. And salt to mass. Sprinkle on the eel. And pull the skin over again. Sprinkle the eel on the outside with salt. And roast it done on a wooden grill and give it out.
19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon)
Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not oversalt.
20. Dis sagt von eime stockvische (This speaks of a stockfish)
Take a stockfish, which has no rotten meat in it. Take the skin down (off). Soak it in cold water a night. And then take thereout and press it in vinegar, so that it stays whole. Tie off two forms and lay it on a wooden grill. Spread the fire under all sides, so that it warms. Sprinkle it well with butter. Thereafter make a fine dough with white meal and with eggs. Thereto do ground pepper or ginger and a little saffron. Salt to mass. Sprinkle it on the fish. When the fish is very hot, beat the dough (batter) thereon with a swing (endore it). Put strong wide coals thereunder, so that it becomes red. So do that earlier. You take it down and sprinkle it rich with butter and give it out.
21. Ein gut spise (A good food)
Take boiled pigs' intestines and the stomach. Cut the boiled intestines into four, the large and the small. Thereafter cut it, as pliant as the strap. And cut the stomach small also. And cut them, both stomach and intestine, then sideways every one, as small as you wish. (Essentially, dice the stomach and intestines.) Take parsley, pennyroyal, and mint, sage, boiled hard eggs and fine caraway bread mostly, and a little pepper and an egg to the dish. Highlight this with vinegar and with good broth, so that it does not become too sour, and give it on (top of) the chopped pig's entrails and add fat thereto. Let it warm and (until) it becomes thick. Give out and do not oversalt.
22. Ein gut geriht (A good dish)
Take three boiled small pigs' intestines. Take thereto fat of domesticated pigs' kidneys. Do that while they are unboiled, (the fat) as long and wide as the intestines are. Cut that together. Beat two eggs thereto and take a little good bread and pepper and salt to mass. In the condiment, boil the intestines and fill them with the condiment and stick them in a large intestine. Pour the condiment over to stay. Give that in the large intestine. And bind both the inner and the large intestine on both ends particularly. Split the condiment the same in the intestine. Boil it well and give it out hot.
23. Ein gut spise (A good food)
Take of the breast of the hen. And cut it small. And pound it in a mortar. And add thereto a little meal and large bread. (Add) pepper or ginger. Salt to mass. (Add) also an egg or two to the mix. Cook that together well. Cut two little clubs of a finger's length (and) as an ulna (An ulna is a bone in the forearm.), flat (and) round in front. And take the boiled (mixture) as large as a carrot and squeeze it out, so that it is creased like the form, in which it was pressed. Lay it in a pan. Let it boil with the stick. (During) the time that the first boils, work the other stick. As you take it out, let the other in. And make it as full as you want. When it is well boiled, so take it out. Stir a chopped puree with butter. Fill that in the ``carrot'' and stick it upon the spit. Make it hot and sprinkle it with butter and give it out. Also you may make ``carrots'' too of pike and of salmon and where of you want.
24. Daz ist auch gut (This is also good)
Take almond kernels. Make that in boiling water. (Blanch them) Pound them and thrust them through a cloth or grind them. Take fine hearth bread. Cut the upper crust down fine and thin. Cut thereafter slices, the thinnest that you can that begin under the upper crust. Each slice should be round. Join the slices four together and cut them small as a strap and cut them crosswise over, so you make (them) small. Hold the almond milk over the fire. Let it become warm. Throw the bread therein so that it becomes thick. Hold it over the fire. Let it boil and give it in the bowls and strew a sugar thereon. That is called calcus and give out. Also you may make other milk too, if you want to add egg yolks thereto.
25. Wiltu machen ein gebraten milch (How you want to make roasted milk)
How you want to make a roasted milk. So then take it (milk), not (too) fat to be thin, and which is curdled. Cover the pot so that it glides out easily onto a bag fabric. Bind it there in and beswer (lit. entreat, but press seems more logical) it, lightly from first, and there after that, let it lie from morning until the evening. So cut it thin and stick on a roasting spit. Sprinkle it with salt and lay it on a wooden grill and let it roast well. And throw a little pepper thereon and sprinkle it with butter or with fat, if it is a meat day, and give it out.
26. Diz ist ein gut fülle (This is a good filling)
Thrust a goose on a spit and boil the small intestine. Take four hard boiled eggs. And take thereto a crumb of fine bread and caraway thereto and a little pepper and saffron. And take three boiled chicken livers. Grind together with vinegar and with chicken broth to mass, (so it is) tart. And peel onions and cut them thin and do them then in a pot. Do thereto fat or water and let them boil, that they become white. And take then tart apples. Cut the pip out. When the onions are done, throw the apples thereto, (so) that it stays white. And do then the color and the apples and the onions all in a pan. And when the goose is roasted so carve it. Lay it in a fine platter and pour the condiment there over and give it out.
27. Ein gut getrahte (A good grain)
Take roasted eggs and raw tart apples and take boiled meat, from a very young, not yet grown animal. And take pepper and saffron. Pound them together and make it white with raw eggs. So make a leaf of eggs and make it into parts. Fill thereon the matter, which is the same. (Fill them equally.) So bind the leaf together and make it wet from egg dough and lay it in boiling fat and bake it hard. So stick there through a spit and lay it to the fire. And endore a covering on it, once with eggs and once with fat, with two sponges, also a while, until it singes and becomes red and give out.
27*. Ein gut fülle (A good filling)
Take lamprey and cut it into six pieces. Make the middle piece smaller than the other pieces. And lay it on a wooden grill. And roast it well. Take the middle piece, when it is well roasted, and pound it in a mortar. And add thereto a black crust of bread. The soft (inside of the bread) (put) in vinegar and add thereto ground galingale and pepper. And (add) ginger and caraway and mace and cloves. If, however you want to keep it a while, then make it sharp with vinegar and a little honey. And boil it and lay it cold there in. Still in this way, you make roasted niunaugen (possibly a fish) or what you want.
28. Wilt du machen ein spise von hüenren (How you want to make a food of hens)
This is called King's Hens. Take young roasted hens. Cut them in small pieces. Take fresh eggs and beat them. Mix thereto pounded ginger and a little anise. Pour that in a strong pot, which will be hot. With the same herbs, which you add to the eggs, sprinkle therewith the hens and put the hens in the pot. And do thereto saffron and salt to mass. And put them to the fire and let them bake (at the) same heat with a little fat. Give them out whole. That is called King's Hens.
29. Wilt du machen ein gut lebern (How you want to make a good liver)
Take a beef liver, which is not stony, and cut it in five pieces. And lay them on a grill and roast them. Thus they have cleaned themselves. So wash them in warm water or in broth, (which is thus) so made fat. Boil that and let it cook well. And then take them out and let them cool. And cut them well and take then a half piece and pound it in a mortar. And pound thereto a crust toasted bread. Do pepper thereto and ginger, so that it becomes sharp. And take a little anise. And flavor it with vinegar and with liquid honey. And bring it to a boil until it becomes thick. And let it stay cold. And lay therein the liver as you want. And for the high time (holiday) give it of deer liver. And the wild swine's liver make also. And in this way remember other foods.
30. Ein gut spise (A good food)
Take hens. Roast them, not very well. Tear them apart, into morsels, and let them boil in only fat and water. And take a crust of bread and ginger and a little pepper and anise. Grind that with vinegar and with the same strength as it. And take four roasted quinces and the condiment thereto of the hens. Let it boil well therewith, so that it even becomes thick. If you do not have quinces, then take roasted pears and make it with them. And give out and do not oversalt.
31. Ein spise von bonen (A food of beans)
Boil green beans (This probably refers to something like fava beans. These are not string beans. String beans are a New World food.) until they become soft. So take then fine bread and a little pepper. (Take) three times as much caraway with vinegar and with beer. Grind that together and add saffron thereto. And strain the broth and pour the color thereon and salt it to mass and let it boil in the condiment and give out.
32. Ein geriht (A dish)
Rub garlic with salt. Shell the head well and mix six eggs thereto, without the white. And take vinegar and a little water there to, not too sour, and let that boil, so that it stays thick. Therewith may one make roasted chicken ``carrots'' (see recipe 23) or swan or what you want.
32*. Wilt du machen einen agraz (How you want to make an agraz)
Take grapes and pound sour apples. Add this together. Mix it with wine and squeeze it out. This sauce is good for roasting sheep and hens and fish and is called Agraz( Agraz is a sour broth from immature fruit, often called verjuice.).
33. Aber ein condiment (But a condiment)
Take shallot and shell it and rub it with salt. Mix it with wine or with vinegar and squeeze it out. This sauce is good for roasting beef.
34. Ein salse (A sauce)
Take sour grapes and add sage and two cloves of garlic (lit. two garlic's head and fatty bacon thereto and pound that together. Squeeze it and give (out) for a good sauce.
35. Ein agraz (An agraz )
Take wood apples and parsley and turnips and pound it together and press it out, that the parsley colors a little. That is also called Agraz.
36. Ein geriht von eime hechte (A dish of a pike)
Take a fresh pike and cut off the skin whole, and boil it (the pike) until done. And remove the bones. Take herbs and pound those with the fish. Add thereto raw eggs and saffron and fill the skin of the pike. And roast it a little and give it out.
37. Ein geriht von frischen elen (A dish of fresh eels)
Take fresh eels. Cut the skin off and remove the head. Let it boil well and take out the bones. Pound herbs, eggs and fine bread. And add sage with them all. Fill the skin therewith and roast it and connect the bonnet to it all. Dress with a thin dough and a leaf of eggs and make it thereon. Roast it and give it out.
38. Ein geriht von eime stockvische (A dish of a dried fish)
Take a dried fish, which has no rotten meat in it. Take the skin down (off). Soak it in cold water a night. Press it in vinegar, so that it stays whole. Tie it long and two forms thereover. And lay it on a wooden grill. Make it warm and sprinkle it with salt (and) butter. Make a dough of meal and of eggs. Add to that ground pepper and saffron, and salt to mass. When the fish is very hot, beat the dough (batter) thereon with a swing (perhaps endore it). (Have) a fine secure fire thereunder. And let the fish become red. So do that earlier and (then) you take it down. Spread it with solid butter and give it out.
39. q Ein gut fülle (A good filling)
Take almonds. Make them beautiful in boiling water (Blanch them). And throw them in cold water. Remove the rancid (almonds) and pound the best in a mortar. When they begin to be oily, so sprinkle thereon a cold water. And pound them strong and mix them with cold water smooth and thick. And wring it through a fine towel. And do the pods/husks in the mortar again. Pound them and wring them out. Pour all in a pan and hold it over the fire. And add thereto an egg shell full of wine, and stir it well and (so) that it is boiled. Take a good servant-cloth and lay it on clean straw. And pour thereon the milk, until it drops well over that (Probably means until the whey runs out.), (and) which then stays on the towel. Therefrom make a cheese. If you want to make butter out of it, so let a little saffron boil with it (but this needs to be done when the almond milk is made). And give it out as butter or cheese.
40. Ein gut trahte (A good dish)
Take hens' stomachs and livers. Cut out the heart. Cut the good (meat) thin. Make it well in fat. Beat eggs and add thereto pepper and caraway. Salt to mass. Make a pan hot and fat (greased), as one would want to bake a cake (in). Throw therein eggs and livers. Stir that together, so that it stays soft. Then take down the pan. Make it fine with a form. Hold it over the fire again and make it fat. And add the whole puree into the pan. Press it well, (so) that it stays whole on a piece. And let it bake. When it is well baked, so give out and that is called laxis. Also you may make young hens of lamb meat, which one cuts small.
41. Ein condimentelin (A condiment)
Take beef as it first comes (possibly veal, or beef right after being slaughtered) Boil it down. Salt it well. Take shallots and mince thereto. Take enough of herbs. Let it boil well in a broth. And season as you want and give out.
42. Ein geriht von einer gense (A dish of a goose)
Take a goose, which is not old. Take out the entrails. Cut down the wings and the shortened (leg). Put the goose in an earthenware pot, which is narrow. Pour water on top so that it is covered with water. Set it on a tripod, which is open underneath. Cover the pot, so that the mist goes out of it. Boil the entrails alone. And salt the goose. And boil the goose in the broth, until it becomes very dry and is well boiled. And take then sweet milk and six yolks and two heads of garlic, which are large. And peel them fine, and pound them with a little salt. And mix that with the milk. And with the yolks. And add saffron thereto. And pour the condiment on the goose. Let it come to a boil and give it out.
43. Ein kluge spise (A clever food)
This is how you want to make a clever food. Beat a thin dough (or batter) of eggs and of fine meal. Make that thick with fine bread and grate that. Peel sour apples. Cut them larger than fat on hens. Mix them together. Take a spoon and fill the dough (or batter) and divide it. And bake it in fat or in butter if it is not a meat day. And give it out.
44. Ein gut gebackenz ( A good pastry)
Grate cheese. Mix it with eggs and boiled small pieces of fatty bacon thereto. Make a fine dough (possibly freshly made as opposed to sourdough) and fill therein with the cheese and the eggs. And make small cakes and bake them in butter or in fat, near to the time (they are to be served), and give them out warm.
45. Ein gut gerihtlin (A good little dish)
Take boiled peas (Probably dried peas soaked before boiling.) and pound them through a sieve. Beat as many eggs thereto, as there are peas. And boil it in butter not all too fat. Let it cool. Cut it in pieces. And put them on a spit. Roast them well. And cover them with eggs and with herbs. Give them out.
46. Ein geriht von vischen (A dish of fish)
Take a fresh pike. Cut the skin from the pike. Boil it done. And cut out the bones. And take herbs and pound them with the fish. Add raw eggs and saffron thereto. And fill the skin of the pike again. And roast the head a little. And give out.
47. Ein geriht (A dish)
Take fresh almond kernels and blanch them (and grind them and make almond milk). And (presumably cooked) millet groats and boiled eggs and a little fine bread and herb. Mix these together, as thick as you like. And pour it in a pan. And let it boil until it becomes thick. And make it gold with saffron. And fat with butter. And then let it cool. And cut it into morsels. And put it on a spit. And let it roast. And cover it then with eggs and with good herbs. And give out for roasted milk.
48. Ein condimentlin (A condiment)
Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze(pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.
49. Ein gut salse (A good sauce)
Take wine and honey. Set that on the fire and let it boil. And add thereto pounded ginger more than pepper. Pound garlic, but not all too much, and make it strong and give it impetus with eggwhites. Let it boil until it begins to become brown. One should eat this in cold weather and is called Swallenberg sauce.
50. Von gebraten (Of roasting)
One should roast a hen. And roast a round cut of semel. And bake that red in fat. And cut bits as to a bread puree. Deliver the hen small. And roast six pears. Make a condiment of wine and of honey. Then rub there spices in, pepper and anise. And make a leaf of five eggs. Beat them in the pan. And then lay each therein alone. And lay then the leaf together. And put a dish thereon. And turn the pan about. Cut above through the leaf. And pour the condiment therein. And don't baste the leaf. This is called hens of rinkauwe. And give out.
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51. Ein gut spise (A good food)
One should roast a hen covered with fatty bacon. And cut then eight cuts armeritler.(According to the glossary of source A, armeritlere is slices of white bread, which are softened in milk, then in egg and coated in grated semmel, and are backed in hot fat.) And bake them in fat not too dry. And peel sour apples. Cut them wide into slices, (so) that the kernel falls out. Bake them a little in fat. So make a large leaf from eggs. That the pan contains all. And add thereto spices. So lay the first division (layer) of apples. There after the armeritler. There after the hen, that should go (be in) small (pieces). Add on each division a little spices. And make a condiment from wine and from honey and spices, not all too hot. So lay the sheet together. And turn over a dish thereon. And turn the pan about. Cut on top a window therein. And pour the condiment therein. And give out. That is called Hens from Greece.
52. Ein gut fülle (A good filling)
He who wants to make a good dish chops parsley and sage, exactly as much. And fry them in butter and beats eggs soft. And mix that together. And grate cheese and bread therein. And make a leaf from eggs. And pour butter thereunder. And pour this thereon. Give it flowers on top. And let bake. This is ruzzige cake.
53. Ein gut lecker köstelin (A good delicious fine food)
(This and 54 may be nonsense recipes. Source A refers to them as Spaß rezepte or ``joke recipes.'' These two appear at the end of the first section of recipes in Das Buch von guter Spise.)
So make for the young a small delicious fine food, from the stomach of a small fish, which has spines on its back, and sow's feet and bullfinch tongues, titmouse bones and frog legs. So you may live long on worry.
54. Ein gut gerihte, der is gern izzet (A good dish, which people like to eat)
How you want to make a good dish. So take a lazybones' sweat, which makes the stomach very hot. And take pebble's fat which is good for abstinence. Those who do are impotent. And take blackberries and garden strawberries, which is the very best thing, until you don't brood over sexual desires. So take green grapevine foliage. You should take rushes, lovage and mint. These are good spices for the large farts. Take goldfinch's heels and sows' feet, which makes the fine meal all sweet. That is good and may well be a good delicious dish. Oh! and only do not oversalt, when it is a good dish.
55. Wilt du machen ein gut mus (How you want to make a good puree)
A baked puree of fish. You should take thereto a perch marinated in vinegar. And throw in then its milk, which you made from almonds. Mixed well with rice meal. And a little fat added therein. And boiled with. That is very good. And do not oversalt.
56. Ein fladen (A fladen)
A fladen made from known fish, whichever they are, pike or perch, thrown in a thick almond milk. Well mixed with rice meal. And an apple cut diced therein. And a little fat added therein. And a little spices spread on a leaf made from dough. And shove it in an oven and let it bake.
57. Einen fladen (A fladen)
Do you want to make a fladen for fastday preparation. So take fish and bake in fat and give thereover a thick almond milk well mixed with rice meal and add a little fat therein and mix well with spices and lay that on a leaf of dough and let it bake and do not oversalt.
58. Einen krapfen (A krapfen)
How you want to make a fastday krapfen of pike guts. Take a good almond milk and add also (as) many apples as the fish is. And cut them thereunder. And mix with a little rice meal. That is good to fill a krapfen.
59. Einen krapfen (A krapfen)
How you want to make a fastday krapfen. So take nuts and pound them in a mortar. And take apples as many and cut them therein diced and mix them with spices, whichever they are, and fill that in the krapfen and let it bake. That is but a good filling and do not oversalt.
60. Von krapfen (Of krapfen)
How you want then to make a fastday krapfen. So take Italian grapes and take also many apples thereunder and pound them small and add spices thereto and fill it in the krapfen and let it bake. That is but a good filling and do not oversalt.
61. Einen krapfen (A krapfen)
How you want to make a fastday krapfen of nuts with whole kernels. And take as many apples thereunder and cut them diced, as the kernel is, and roast them well with a little honey and mix with spices and put it on the leaves, which you made to krapfen, and let it bake and do not oversalt.
62. Ein mus (A puree)
How you want to make a good fastday puree. So take perch and thick almond milk thereunder and boil it well in almond milk and add then sugar thereon. The puree should be called from Jerusalem and one eats that cold or warm.
63. Heidenische erweiz (Heathen (Saracen) peas)
How you want to make heathen peas. So take almond kernels and pound them very small. And mix it with a third as much honey. And with good spices well mixed. So it has the very best. One hands this out greedily, cold or warm.
64. Ein mus mit lauche (A puree with leeks)
A puree with leeks. Take white leek and cut small and mix well with good almond milk and with rice meal and boil that well and do not oversalt.
65. Ein cöl ris (A colris)
A colris baked. And make of eggs thin sheets and cut them small and throw them in sweet milk. And take semmel bread. And cut that diced therein. And mix with egg yolks. And boil it well. And add a fat on top and do not oversalt.
66. Ein col ris (A colris)
But a colris. Take eggs and mix them with semmel meal. And mix those thin cakes thrown in a milk. And well stirred until it boils. And mix but with egg yolks and add a fat therein and give out.
67. Aber ein col rys (But a colris)
But a colris. Take thin cakes baked of eggs. And cut them diced. And cut as much Semmel thereto diced. And put in a milk. And take an apple and cut it diced therein. And urge it well with egg yolks. And let it boil well. And give it out.
68. Ein kütenmus (A quince puree)
How you want to make a quince puree. So take quinces, how you want, and boil them very fine. And take then a mortar and pound them small therein and pound them through a cloth, and take egg yolks thereto and boil it therewith and do a sugar thereon and do not oversalt.
69. Ein apfelmus (An apple puree)
How you want to make an apple puree. So take fine apples and skin them. And cut them in a cold water. And boil them in a pot. And mix them with wine and with fat and also beat eggs with white and with all. And do that thereto. And that is a very good filling. And do not oversalt.
70. Ein mandelmus (An almond puree)
How you want to make an almond puree. Take almond milk and semmel and cut that diced and do that in the almond milk and make that come to a boil and take an apple and cut it diced and roast it in a little fat and do that on the almond puree and give out.
71. Ein cygern von mandel (A cheese of almonds)
(This type of cheese, cygern, is made from curdled whey, rather than from curds.)
How you want to make a cheese of almonds. So take almond kernels. And pound them in a mortar. And boil the almond milk and pour it on a fine cloth. And tangled straw thereunder. And let it cool. And put it on a bowl. And pound thereon almond kernels. And strew thereon sugar and give out.
72. Einen kese von mandel (A cheese of almonds)
How you want to make but a cheese of almonds. So take almond kernels and pound them. And take the milk and mix eggs therein. Pour a good milk thereto. And boil it down. And pour it on a cloth. Let it cool. And lay it on a cheese bowl. And make (shape) it. And lay it then on a plate. Strew it with a sugar. That is called almond cheese.
73. Einen mandel wecke (An almond wedge-shaped bake work)
In this way, you want to make an almond wedge-shaped bake work. So take but almond kernels pounded to a milk and boil them. And pour them on a cloth. And let them cool. And make them as a butter wedge-shaped bake work. And lay them on a bowl. And pour almond milk around. And strew sugar thereon. And give it out.
74. Ein kuchen (A cake)
How you want to make an almond cake. So make from almond kernels good milk. And boil it. And encourage it down with a sugar. And pour that on a cloth. And tangled straw there under. And make a dough from semmel meal. And will that with a wave (possibly, roll it out). and lay the boiled almonds thereon. And cut that down. And bake it in a pan in fat. That is called an almond cake.
74*. Untitled (Untitled)
He who wants to make a good boiled rice, he selects it well and washes it well. And lays it in a pot. And does not salt it too much. And boils it until it becomes dry. And mixes it with an almond milk. And stirs it a little, until it but boils. And it becomes thick. And give it with a sugar there. That is also good.
75. Ein mus von rise (A puree of rice)
How one wants to make a rice puree. One takes but pounded almond milk and mixes it with rice meal and boils it well. And takes an apple and cuts it diced and roasts in a fat and strews that on the puree and give out.
76. Ein blamensir (A blancmange)
How one wants to make a blancmange. One takes thick almond milk and hens' breasts teased and do (add) that in the almond milk. And give that impetus with rice meal and fat enough and sugar do enough thereto. That is a blancmange.
77. Einen blamensir (A blancmange)
A blancmange made from teased hens, of the breast. And make a good almond milk. Tease hens down. Therein the almond milk with rice meal. Taken apart violet flowers. And fat give enough thereto. And boil it well. And sugar enough thereto. That is also called a blancmange.
77a. Untitled (Untitled)
A stiffened blancmange made with a thick runny almond milk. Teased hens' breasts. And throw them in the milk. And boil them with rice meal. And with egg yolks. And give it fat enough. And strew sugar thereon enough. That is called a stiffened blancmange.
78. Ein fialmus (A violet puree)
How one wants to make a violet puree. He takes a thick almond milk, well given impetus with rice meal and does therein fat enough and colors it well with violet flowers. That is an entire violet puree.
79. Ein morchen mus (A carrot puree)
How one wants to make a carrot puree. One takes carrots. And boils them in water and rolled (to remove the skin) in cold water. And chopped small. And add it then in a thick almond milk, and the almond milk was well made with wine. And the carrots boiled therein. And add thereto herbs enough. And color it with violet flowers and give out.
80. Wilt du machen ein nüzzemus (How you want to make a nut puree))
How you want to make a nut puree. So take nut kernels. And pound them small. And pound them through a cloth with a sweet runny milk. And with crumbs of semmel bread. Well boiled in a pot. And give lard enough therein. And encourage well with egg yolks. And colored well with saffron.
81. Ein birnmus (A pear puree)
How you want to make a pear puree. So take pears and cut them fine. And boil them in a pot with a wine and with fat and pound through a cloth and, he who wants, then with egg yolks. That is very thorough to do.
82. Ein wissel mus (A morella cherry puree)
He who wants to make a cherry puree, he breaks off the stems. And boils them (the cherries) with a little wine. And pounds them then through a cloth with semmel crumbs. Boils it well in a pot. And adds lard enough therein. And encourages it then with egg yolks. And strews spices thereon. So he wants it prepared.
83. Ein gut fülle (A good filling)
One makes konkavelit from cherries, from the sour cherries, that are morella cherries. One should take those and make a good almond milk from almonds. And boil the cherries with a wine. And with their own broth. And pound through a cloth. And then pour in the almond milk. And well boiled in a pot. And thereto encourage well with rice meal. And lard enough add thereon. And also spices enough and sugar thereon. And do not oversalt.
84. Ein compost von wisseln (A compost of morella cherries)
He who wants to make a compost (mainly preserved fruits and vegetables) of sour morella cherries, he takes sour morella cherries and breaks off the stems. And boils them (the cherries) in a pot with their own broth. And when they are boiled, so pour them out and let them cool. And pound them through a cloth. And pour it then in a pot, which is spread with pitch. And pour the cherries therein and mix them with honey. And do galingale (and) spices thereunder sprinkled, he who wants to eat it with hands, he adds in spices.
85. Einen fladen von wisseln (A fladen of morella cherries)
He who wants to make a fladen of morella cherries, he takes them and breaks off the stems and boils them (the cherries) in a pot until they become dry, with their own broth. And pour them then out and let them cool there. And pound them through a cloth. And lubricate a board well with honey. And pour the cherries thereon. And set the board of wood in the air, until it becomes dry. (Do) not höt (possibly heat) its air. So set in a cool yard. And make that diced. And cut it and sprinkle it with spices. And it (is) as a latwergen. (A latwergen is something, which through boiling, is a thicker juice.)
86. Einen fladen (A fladen )
He who wants to make a fladen of meat. He takes meat from the sirloin or of the belly. And take bony pieces of meat (possibly ribs) and that that becomes well boiled. And cut it small. And grate half as much cheese thereunder. And mix it with eggs, (so) that it becomes thick. and spice it with pepper and pound (put) it on a leaf made of dough and shove it in an oven and let it bake and give it there also hot.
87. Einen fladen (A fladen)
But a fladen of belly (meat) and of bony pieces of meat (possibly ribs) well boiled. And grate but as much cheese thereunder, as much as the meat is. And give it impetus well and mix it with eggs. A fourth as much hen thereunder sprinkled; it is boiled or roasted. Then make all on a leaf of dough and shove it in a oven and let it bake. And give it also hot out for the masters. And do not oversalt. That is also good.
88. Einen fladen (A fladen )
But a fladen of meat and of sirloin made. And grate a quarter part as much cheese thereunder. And mix that well with eggs. And do spices exact therein. And make it on a leaf of dough well made. Many holes well made in the fladen. And beat whole eggs therein. And carry it out as hot.
89. Von fleische einen fladen (A fladen of meat)
A fladen made of sirloin meat. And grate therein against a quarter cheese. And do eggs enough therein. And make it fat enough with fatty bacon. And beat it on a leaf made of dough. And pig claws or calves' feet thereunder mixed in a liquid. And the filling middle thereon set. And that is called a bastede of good chicken (which is not mentioned as included in the recipe) well made.
90. Einen fladen von kalbslebern (A fladen of calf liver)
How you want to make a good fladen of calf liver. Take calf's liver and chop it small as (well as) enough chopped raw fatty bacon thereunder. And also do spices enough thereunder. To serve, cut a well made hole two finger's wide, and filled with a good filling. Pour in the cake and bake it well. And carry it out hot.
91. Aber einen fladen (But a fladen)
How one wants to make a fladen of meat of the loin. So take the quarter of cheese thereto. And beat eggs enough thereunder. And do also thereto chicken livers and stomachs. And cut a pear longways and strew it thereunder. And make it on its leaf. And let it bake and carry it out.
92. Einen fladen (A fladen)
How one wants to make a fladen of meat of the loin. Boil that well and chop it small. And grate cheese enough therein. And beat eggs also enough therein. And spice it well. And put on a leaf made of dough. Three squares (or chevrons) of basteln as a shield in the cake. And with chicken filled. And do not oversalt. And give out.
93. Einen fladen von fleishe (A fladen of meat)
How you want to make a fladen of meat of loin, so boil it well and chop it small. And whichever nuts quartered thereunder. And spices enough and fatty bacon do therein and eggs. And lay it on a wide leaf made of dough. Five fine bastel of chicken. Sit one in the middle of the cake, (and) the four on the ends in straight lines as a five on a die. And bake it and give it out as hot.
94. Ein gut fülle (A good filling)
Make the heron on the sheet. A fladen of sirloin chopped small well before. Thereunder grated a quarter cheese. And well mixed with spices. And also mixed with eggs and rich enough from fat. And a quarter chicken thereunder strewn. And bake it well in an oven. And lay it then on a sheet. And set four sticks therein the middle, a finger's width and an ulna long. And a good half roast moved thereon. And a fine bastel head thereon seated, seated empty thereon. Twelve half breads (and) on the same spit a little cake. And then a boiled milk with eggs and with saffron well colored. And pour it in a cloth and beswer (lit. entreat, but press seems more logical) it with stones until it becomes dry. And cut it (a) finger's wide. And a hand's span long. And pushed on a small spit. Push lightly the fladen round, as a fence (as of posts) with small baked cakes. (Put) a wreath all around it, (which is) pushed with leaves, and set (the) baked bird thereon and carry (out) for his masters.
95. Wilt du heidinische haubt (How you want to make Saracen head)
(For) the saracen head, a fine fladen of meat (is) made. From a quarter chicken well strewn. Diced apples therein cut. And spice it well enough. And mix it with eggs. And shove it in a oven, and that it will bake. And lay it on a sheet. Two strong spits therein as a finger therein stuck. A bastel head thereon set with chicken well filled. A calf head boiled therein, directed whole on a roast well covered with eggs, (so) that it fine will be from saffron. Set it on a fladen. And with hard egg yolks therein pushed. In his mouth, flowers cut from egg whites, well strewn in the head. Small baked cakes on spits pushed about the fladen well trimmed.
96. Ein gut geriht (A good dish)
An ox(head), made of (filled with) fatty bacon (and) a roasted calf and well boiled. Mix the meat together. And the hairy head (was) turned skin out and wound in a cloth. Spiced well down. And let it cool well. And thin stripes (of all the meat) boiled, made a finger's width, in a flowing jelly. And do not oversalt. And give out.
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Libellus de arte coquinaria
Европа, XII-XIII вв., 35 рецептов
Rudolf Grewe, Constance B. Hieatt. Libellus De Arte Coquinaria: An Early Northern Cookery Book. Arizona Center for Medieval and Renaissance Studies, 2001.
Перевод: Крыжановский С.В. ~ Дата: 2009г. ~ Версия: 1.0 ~ email: firstname.lastname@example.org ~
K - Codex K (Copenhagen). Ny samling Nr. 66, 8vo. / Old Danish. XIII в.
Q - Codex Q (Copenhagen). Ny samling Nr. 70R, 8vo. / Old Danish. XIV в.
D - Codex D (Dublin). Royal Irish Academy 23 D 43. / Icelandic. XV в.
W - Codex W (Wolfenbuttel). Helmst. 1213. / Low German. XV в.
1. Масло из грецких орехов
K1. Как сделать масло из грецких орехов. Следует взять миску с ядрами грецких орехов и полную соли яичную скорлупу, положить их вместе в нагретую ступу, хорошо истолочь и прокрутить через ткань; тогда это станет маслом.
Q1. Следует взять чистую миску с ядрами грецких орехов, полную соли яичную скорлупу и полную горячей воды яичную скорлупу, положить вместе в нагретую ступу, и хорошо истолочь; прокрутить через льняную ткань. Это называется [одним из] видов масла.
D1. Масло. Следует взять миску с ядрами грецких орехов и полную соли яичную скорлупу, положить вместе, истолочь всё вместе, и хорошо истолочь в ступе. После следует отжать через ткань. То, что исходит, и есть масло.
2. Масло из миндаля
K2. Как сделать масло из миндаля. Следует взять ядра миндаля и положить их в горячую воду, пока кожица не сойдёт, затем протереть тканью и истолочь в ступе; прокрутить их через ткань. Это масло подходит ко всем видам пищи.
Q2. Следует положить ядра миндаля в горячую воду, чтобы можно было снять с них кожицу, и когда станут чистыми (?), протереть их над тлеющими углями нагретой тканью, истолочь в ступе и отжать сок. Это масло подходит всем видам пищи.
D2. Как сделать масло из миндаля. Следует взять ядра миндаля, положить их в горячую воду и ошпарить; затем следует протереть их тканью как можно лучше; истолочь в ступе и отжать через ткань. Это масло подходит для приготовления всех видов пищи.
W56. Далее, следует взять ядра миндаля и положить в горячую воду на время, достаточное для того, чтобы можно было снять с них кожицу, [затем] протереть их полотенцем и истолочь в ступе. Отжать через ткань. Это хорошее масло ко всей пище.
3. Масло из миндаля
K3. Как сделать масло из миндаля. Следует взять ядра миндаля и сделать из них молоко, добавить воду, вылить в горшок и нагреть над углями, добавить хорошо дроблёный шафран, соль и уксус по вкусу, и нагревать, пока не загустеет. Когда станет достаточно густым, выложить в ткань, сшитую вместе как мешок, повесить на стену [и подождать], пока жидкость не стечёт, затем вынуть и сделать сбитое масло.
Q3. Следует нагреть молоко, сделанное из ядер миндаля, в горшке над горячими углями, добавить хорошо дроблёный шафран, соль и немного уксуса, чтобы [молоко] могло свернуться над огнём, положить всё вместе в мешок, как мешок для сцеживания воска; повесить на гвоздь [и подождать], пока вода не стечёт, затем добавить мёд и сбить хорошее масло.
D3. Как сделать масло из миндаля. Следует взять ядра миндаля, добавить воду и сделать из них молоко в горшок, нагреть над углями, после добавить хорошо дроблёный шафран, соль и достаточно уксуса, чтобы вкус был узнаваемым, и варить, пока не загустеет хорошо. После следует выложить его в чистый горшок (мешок), подвесить [и подождать], пока вся сыворотка не стечёт; затем вынуть то, что осталось, и сделать сбитое масло.
W100. Далее, если хочешь сделать масло из ядер миндаля, истолки ядра и протри из них с водой густое молоко. Затем вылей молоко в сковороду и нагрей его, добавь немного уксуса, пусть свернётся; пусть остынет и выпустит жидкость; смешай с шафраном, имбирём и сахаром (?). Затем сбей молоко в клин масла.
4. Пирог с миндалем
K4. Как использовать миндаль в пироге. Следует сделать густое молоко из ядер миндаля, и сделать форму из теста, вылить туда молоко, запечатать верх тем же тестом, посолить, и запечь в горячей печи.
D4. Как использовать миндаль в пироге. Следует сделать густое миндальное молоко, и вылить в пирожную чашу, сделанную из теста, и с небольшим количеством соли; затем запечатать сверху тестом, и запечь в печи как другие пироги.
W57. Далее, следует взять густое молоко из ядер миндаля, и сделать горошок [из теста], вылить в него молоко, накрыть молоко тестом и посолить, пусть запечётся в печи.
5. Кислое миндальное молоко
K5. Как сделать кислое молоко из миндаля. Далее следует взять ядра миндаля и сделать густое молоко из них, добавить уксус или вино, и держать над горячими углями, пока не загустеет. Это так же хорошо, как кислое овечье молоко.
Q4. Следует сделать густое молоко из ядер миндаля, добавить уксус или вино, и держать над горячими углями, пока не свернётся. Это хороший творог, когда остынет.
D5. Как сделать кислое молоко из миндаля. Следует взять ядра миндаля и сделать густое молоко, добавить уксус и вино, варить над углями, пока не загустеет. Это так же хорошо, как кислое овечье молоко.
W58. Затем следует взять ядра миндаля, и сделать из них густое молоко, добавить уксус или вино, поставить над углями, пусть свернётся. Оно станет хорошим густым молоком, как [кислое] овечье.
6. Соус для господ
K6. Как сделать соус для господ и как долго он годен. Следует взять гвоздику и мускатный орех, кардамон, перец, корицу, то есть кассию, и имбирь, всё в равном количестве, не считая того, что кассии должно быть столько, сколько других специй; добавить тостированный хлеб, вдвое больше, чем всего остального, и истолочь их вместе, смешать с крепким уксусом и поместить во флягу. Это соус господ, и он годен полгода.
Q5. Следует взять гвоздику, мускатный орех, перец и имбирь, в равном количестве, и столько корицы, сколько всего остального; и тостированного белого хлеба, вдвое больше от всего; истолочь всё вместе с уксусом. Этот соус хорошо хранится во фляге полгода.
D6. Как сделать соус для господ и как долго он годен. Следует взять гвоздику и мускатный орех, кардамон, перец, корицу, имбирь: всё в равном весе, не считая корицы, вес которой должен быть равен всему остальному, и столько же тостированного хлеба, сколько всё упомянутое. Истолочь всё вместе, смешать с крепким уксусом, и поместить во флягу. Это их соус, и пригоден около сезона.
W59, первый раздел. Следует взять гвоздику и мускатный орех, кардамон, перец, имбирь, всё в равном весе; [второй раздел] и столько корицы, сколько всего остального, добавить столько тостированного белого хлеба, сколько всего остального, истолочь вместе и смешать с крепким уксусом, поместить во флягу. Это называется соусом господ, и он годен полгода.
7. Жаркое в соусе для господ
K7. Как подавать жаркое с описанным выше соусом. Когда требуется такое, [соус] следует хорошо поварить в горшке на очень слабом огне, взять хорошо нашпигованный кусок мяса оленя или косули, хорошо запечь, нарезать широкими кусками; когда соус остынет, следует положить в него дичь с небольшим количеством соли, [жаркое в соусе] пригодно три недели. Тем же способом можно сохранять оленину, гусей или уток, если нарезать их толстыми кусками. Это лучшие соусы из тех, что могут быть у господ.
Q6. Если потребуется хранить в нём что-нибудь, тогда следует сварить, и когда он полностью остыл, положить в него холодную запечённую дичь: оленя, косулю, гуся или другую дичь, нарезанную кусками и с небольшим количеством соли. Эта заготовка пригодна три недели.
D7. Как подавать жаркое в описанном выше соусом. Когда требуется такой соус, следует хорошо сварить его в сковороде над раскалёнными углями. После следует взять мясо оленя или косули, хорошо нашпиговать, запечь и нарезать хорошо запечённым. Когда соус остынет, следует взбить его с небольшим количеством соли. Тогда он может не портиться около трёх недель. Так можно долго хранить гусей, уток и другую тонко нарезанную дичь. Это лучший соус из тех, что может быть у господ.
W71, третий раздел. Если желаешь большего, следует сварить этот соус над углями, взять нашпигованную дичь и запечённых оленей, и нарезать их широкими кусками; когда соус остынет, следует положить в него дичь и немного соли. Хорошо хранится три недели. Так же можно хранить хорошее жаркое из оленины, если нарезать кусками. Это лучший соус из тех, что есть у господ.
K8. О других соусах. Следует взять [семена] горчицы и добавить четвёртую часть мёда, и истолочь с хорошим уксусом. Он годен сорок дней.
Q7. Добавить в [семена] горчицы четверть мёда от объёма семян горчицы. Истолочь с хорошим уксусом. Тогда можно хранить шесть недель.
D8. О других соусах: горчица. Следует взять [семена] горчицы и добавить четвёртую часть мёда, истолочь всё вместе с хорошим уксусом. Этот хорошо пригоден сорок дней.
9. Ещё горчица
K9. Ещё один. Далее истолочь [семена] горчицы и добавить третью часть мёда, десятую часть аниса и вдвое больше корицы, истолочь с хорошим уксусом и положить во флягу. Годен три месяца.
Q8. Взять [семена] горчицы и мёд, как сказано выше, и десятую [часть] аниса от всего вместе, и корицы вдвое больше от аниса, истолочь с хорошим уксусом. Этот хорошо хранится три месяца во фляге.
D9. Снова, тот же соус: горчица. Следует взять [семена] горчицы и добавить третью часть мёда, десятую часть аниса [?], и две такие [части] корицы. Истолочь всё вместе с крепким уксусом, затем положить во флягу. Это