2. Von einer hirzlebern (Of a deer liver)
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "2. Von einer hirzlebern (Of a deer liver)". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

2. Von einer hirzlebern (Of a deer liver). Ain birzes lebern sol man braten uf eime roste, die man lange behalten wil. und sol die dünne sniden zu schiben. und nim einen reinen honiesaum, den siude. und nim denne yngeber, und galgan und negelin. die stozze under einander. und wirfe sie dar in. und nim denne ein faz oder ein schaf dor in du ez wilt tun. und wasch ez gar rein. und giuz ez dor in ein schiht honiges. und lege denne ein schiht lebern. und also fürbaz. und legez vaste uf ein ander. und setzze daz hin.

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.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:2>. Accessed on May 24, 2020, 6:40 pm.

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