29. Wilt du machen ein gut lebern (How you want to make a good liver)
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 "29. Wilt du machen ein gut lebern (How you want to make a good 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:

29. Wilt du machen ein gut lebern (How you want to make a good liver). Nim ein rindes lebern. die niht steineht si. und snit si an fünf stücke. und lege sie uf einen rost und brat sie. also sie sich hat gesiubert. so wasche sie in warmem wazzer oder in sode also veizt. siude daz und laz sie braten gar. und nim sie denne abe und lazze sie kalden. und besnit si schones und nim denne ein halb stücke und stoz ez in eynem mörser. und stoz dar zu ein rinden geroesten brotes. tu pfeffer dar zu und ingeber. daz ez scharpf werde. und nim ein wenic anis. und mal daz mit ezzige und mit honic saume. und erwelle ez. biz es dicke werde. und laz ez kalt bliben und lege dar in der lebern als vil du wilt. und zu der hochzit gibz vür hirzlebern. und dez wilden swines lebern mache auch also. Und nach dirre manunge erdenke auch ander spise.

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.



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]

liver
seafood
anise
pork
beef
broth
bread
pepper
ginger
vinegar
honey
thyme
venison


[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]


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:31>. Accessed on November 12, 2019, 3:27 am.




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