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Something New- Wenn du eine gute eingelegte Zunge machen würdest. - If you would make a good pickled tongue (beef)

I fully believe that everyone should try something new, and so I will be making one pickled and smoked cow tongue for this event.  I prefer "Neat's tongue", it sounds better.  The recipe I will be using is from Welserin, and it calls for first salting the tongues, and then smoking them. It is a long process, that I hope to speed up just a bit. Wish me luck! Wenn du eine gute eingelegte Zunge machen würdest. - If you would make a good pickled tongue (beef) 27 If you would make good pickled tongue. They are best made in January, then they will keep the whole year First take twenty five tongues or as many as you will and take them one after the other and pound them back and front on a chopping block, then they will be long. After that pound salt small and coat the tongues in salt. Take then a good small tub and put salt in the bottom, after that lay a layer of tongues as close together as possible, put more salt on them so that it is entirely white from salt. In this manner
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Finalized Recipe - Eine Sauce aus Sauerkirschen - Sauce of Cherries - Cod Pal Germ 551

Here is another tried and true, well respected recipe that was located in two separate books. The first "Hienach volgt vonn dem kochenn vnd hat gemacht meyster Eberhart ein koch herczog Heinrichs zu Landshut." translated to "Hereafter follows (a text) about cooking,and Master Eberhart, a cook of Duke Henry of Landshut made it".  The second book, "Cod Pal Germ 551".  This is very similar to a cherry pudding recipe that I made often in the past so I find no need to test the recipe in advance.  The methodology is simple, with the exception of keeping it saucier then a pudding, the recipe is the same.  Here is the finalized recipe that will be part of the "desserts" served in the second course of the 12th Night Feast Zum ein salsenn von weichselnn zu machen. Item wiltu machen ein gutte salsenn von weichselnn, so thue die weichsell in einen hafen vnd secz die auff ein glut vnd laß sie siedenn vnd laß dann wider erkaltenn vnd streich sie durch ein tuch

Testing Recipe - To bake cake - Fennel and Bacon Bread - Nyeuwen cooc boeck by Gheeraert Vorselman

Platina's "De honesta voluptate" According to Christianne Muuser this recipe found in Gheeraert Vorselman, Nyeuwen coock boeck was directly borrowed from Platina's " De Honesta Voluptate Et Valetudine ".   It took some research but I located it. It follows a very long recipe for bread. This is the bread that I will be serving with the cheese sop in the first course of 12th Night.  I will be using Christianne Muuser's own interpretation  with a few changes noted in the recipe below.   If you have not visited her site Coquinaria , you are missing out!  Van coeck te backen Neemt tarwenmeel oft bloemen met warmen watere also vele als ghi behoeft, ende wercket een luttel samen, dan neemt venckelsaet ende spec ghesneden terlincxwijse ende doeget int deech ende wercket wel tsamen tot tay deech ende maect eenen ronden coec ende bacten in den oven metten brode oft op den heert, &c. Inde plaetse vanden spec moech dy nemen boter oft olijfoly. Men bact ooc coec

Testing Recipes - Of various accompaniments to roasts/ for dipping. Marx Rumpolt, Ein New Kochbuch, c. 1581

I would not consider these "dishes" so much as garnishes--things to put around the roast to make it look pretty.  This is one of those "if there is room in the budget" dishes.  Still fun to decipher and try to create a recipe for.  These are from Rumpolt's Ein New Kochbuch .  2. Weiß Ruben im Senff/ mit neuwem Wein/ der süß ist/ angemacht/ wol dick gesotten/ vnnd durch ein Härin Tuch gestrichen/ die Ruben in Wasser erst gesotten/ das fein steiff ist. Oder daß man die Ruben brat/ vnd wenn sie gebraten seyn/ so schelet man sie/ vnd leßt sie kalt werden/ schneidt sie zu vier stücken/ vnd thu sie in Senff/ laß darinnen ligen/ so wirdt es gut vnd wolgeschmack. 2. White turnips in the mustard/ mixed with new wine/ that is sweet/ cooked until thick/ and strained through a hair cloth/ the turnips are first boiled in water/ that are nicely stiff/ Or one can roast the turnips/ and when they are roasted/ then peel them/ and let get cold/ cut them in four pieces/ and put th