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For A hart's Antlers

This is an excerpt from Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
The original source can be found at Stefan's Florilegium

For a hart's antlers. At the time it is fuzzy and soft, take it and clean it and burn it over a fire, then cut the upper part into slices, as many as you can get out of it. Take honey and boil it by the fire. Dry /leczelten/ (a kind of gingerbread) by the fire. Take the bone (the hard part of the antler?) and chop it, then grind it in a mortar. Then take the honey, wine, gingerbread, and the blood from the antler and pass it through a clean cloth. Boil the antler in this.


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