23. Ein gut spise (A good food)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "23. Ein gut spise (A good food)". [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:

23. Ein gut spise (A good food). Nim von der brust des hunes. und hacke ez cleine. und stoz ez in eime mörser. und tu dar zu ein wenic melwes und grobes brotes. pfeffer oder ingeber. saltz zu mazze. ein ey oder zwey noch der menge. roeste daz wol zu sammene. snit zwei klüppelin eines vingers lanc als ein elnschaft fornen sleht sinewel. und nim des gesoten als groz als ein morche. walkez sinewel in der hant und füege ez umme den spiz als ein marach. und zwengez uzzene. daz ez krusp si. legez in ein phannen. latz ez sieden mit dem stecken. die wile daz siede so bewirke den andern stecken. als du den einen uznemest. so lege den andern in. und mache si als vil als du wilt. wanne sie gar sin gesoten so nim sie uz. rüere ein gehacketz mus mit butern. daz fülle in die morchen und stecke sie entwerhes an den spiz. mache sie heiz und betraufe sie mit butern. und give sie hin. Also mahtu auch machen morchen von hecheden und von lehsen und wo von du wilt.

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.



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]


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

eggs
seafood
chicken
bread
pepper
ginger
salt
bones
pasternaks
thyme
butter
salmon


[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]

carrot:


Procedure
[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]


Bibliography

[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:24>. Accessed on November 22, 2019, 7:42 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact