40. Ein gut trahte (A good dish)
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 "40. Ein gut trahte (A good dish)". [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:

40. Ein gut trahte (A good dish). Nim hüenre magen und lebern. snit abe daz herte. daz gute snit dünne. mach ez gar in smaltze. zeslahe eyer und tu dar zu pfeffer und kümel. saltz zu mazzen. mache ein pfannen heiz und veiz. als man ein kuchin wolle bachen. wirf dor in eyer und lebern. rüere daz zu sammene. daz ez blibe weich. so nim abe die pfannen. machin schoene mit einer schinen. haldez wider über daz fiur und machez veist. und tu daz mus gantz in die pfannen. drücke ez wol, daz ez gantz blibe an eime stücke. und laz ez backen. als es gar si gebacken. so gibz hin. und daz heizzet laxis. Also mahtu machen junge hüenre von lamfleische. so man klein snit.

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.



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]

seafood
chicken
liver
eggs
pepper
caraway
salt
sheep


[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:43>. Accessed on February 27, 2020, 2:26 pm.




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