Almond, milk

Cook chicken in water and salt till boils, remove chicken and set aside reserving broth. Grind up almonds in water with mortar and pestle, until smooth. Combine Broth with ground almonds.

almond, silver toasted

anise, candied

apricots, starter

Wash and cut apricots, put in a little water with ground pepper and dried mint. Add liquamen, honey, passum, wine and vinegar. Pour into pan with a little oil. 20 min on moderate heat. after it boils, reduce, add cornstarch to thicken. Sprinkle with pepper to serve.

artichokes, fried

beans, green and baian

Soybeans or green beans, cook with liquamen, oil, coriander, cumin seeds, minced leek.

burger, roman

Mix minced meat with French roll soaked in wine. Ground spices and mix in. Form small burgers, put stone pine kernels and green peppercorns into them. Grill with caroenum.

caroenum

must (you have to boil the new wine or grape juice until it is only half the amount you started with).

chicken, fronto

Start to fry chicken and season with a mixture of liquamen and oil, together with bunches of dill, leek, saturei, and fresh coriander. Then bake 1 hour at 220 C. When chicken is done moisten a plate with defritum, place chicken, sprinkle pepper, and serve.

chicken, liquid filled

Ground pepper, liebstoeckl, ginger, minced meat, cooked gorats (of oat). Add eggs and mix until you have a smooth mass. Season with liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this dough into the chicken. Cook 1 hour at 220 C in oven.

chicken, orange and lemon

Chicken, olive oil, butter, chicken stock, tsp rosewater, white wine, 2 oranges, 2 lemons, 4 prunes, 4 dates, currants, salt, peppercorn, cloves, mace

defritum

Either thick fig syrup, or must that's boiled until you have only a third of the amount with which you started.

Desert, another

Mesh pepper, pine kernels (coarsely ground), nuts (coarsely ground), honey, rue and Passum with milk and eggs, and boil the dough. Serve topped with honey and sprinkle with pepper.

desert, homemade

Take the stones out of the dates and fill them with nuts or stone-pine kernels. Sprinkle a bit of salt on the filled dates and stew them in honey or honey-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (approximately 5-10 minutes).

eggs, boiled

Boil eggs, but not too hard. Dressing: pepper, liebstoeckl, soaked pine kernels. Add honey, vinegar, and season with liquamen. Serve together with the eggs.

fricassee, seafood

fillet, liquamen, oil, wine, and broth in a pan. Chop leek branches and coriander. Chop fillets into goulash. Simmer 30 min. When well done ground coriander, liebstoeckl and oregano to the fricassee. Boil, then thicken with starch. Sprinkle pepper on it to serve.

frumenty

Boil kibbled wheat in water till softened, remove and stand 15 min. Add beef stock and milk, boil. Reduce heat and stir 5 min, then add egg yolks and stir while it thickens. do not let it boil. Remove from heat and let stand it will thicken more while cooling.

funges

Saute leeks in butter till they begin to wilt. Add mushrooms and toss. Combine vegetable stock, sugar, saffron, and ginger. Pour over vegetables, melt in more butter, add flour. Cook until thickened and golden brown.

green Juice

(Verjuice), Very acidic juice made by pressing unripe grapes.

lamb, steamed

Put cutlets into pot, together with diced onion, ground (coriander, pepper, and cumin). Add Liquamen, oil and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.

liebstoeckl

I didn't find an English translation. In Latin it's called 'levisticum officinale'. It's an umbelliferous plant with yellowish flowers. Its dried roots are used as spice. It seems to be a kind of celery.

liquamen

A salty fish sauce. Most of the time you can replace it by salt.

melons, water and honey

Honey Melon, Water melon; both peeled, diced, and mashed. Cook in pan with Passum, minced parsley, ground pepper, a bit of liquamen, and a dash of silphium.

mussels, sea

First water mussels, and clean them. Mix together Liquamen, white wine, water, Passum, cumin, minced saturei. Boil the broth for about 20 minutes, then add mussels. Boil additional 10 minutes. Serve.

mutton, beer

Simmer leg of lamb in beer 30 minutes, then put into a dish of sweet butter, add salt and pepper.

passum

Very sweet wine sauce, made by boiling the must (new wine or grape juice) with honey.

poleiminze

A kind of mint that's growing in inundated areas. Just replace it by ordinary mint.

pottage, cherry

Remove cherry stems and seeds, mash with wine and half the sugar. Melt butter add mash, bread crumbs, wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into bowls and let cool. Should have the consistency of thick apple sauce. Before serving decorate edge of bowl with clove pinks, and sprinkle sugar over the dish.

rolls

Pour some must over the flour, add anise and cumin seeds, the lard and grated sheep's cheese. Work it together until you have a reasonable dough. Form rolls, then put one bay leaf under each of them. Bake 30-35 minutes at 180 deg C.

salad, herb and flower

Butter lettuce, watercress, (you can use roses, primroses, nasturtiums, chive blossoms, violets, or calendulas, mint leaves), vinegar, brown sugar

salad, lemon

4 large lemons, teaspoon of sugar or honey

saturei

didn't find an English translation. In Latin it's called 'satureia hortensis'. It's a violet or white flowered kind of labiate plants which grows mainly in Southern Europe. It's used as a spice plant, especially for bean dishes.

sauce, veal

boil Green Juice, butter, sugar, cinnamon, currants, sweet herbs together with a little salt.

sauce, venison

Fry bread (remove crust) in grease, add beef stock and cider vinegar. Add pepper and salt, and boil.

shrimp

Cook shrimps. Then ground green pepper, ground celery seeds and Liebstoeckl. Pour vinegar, Liquamen and hacked hard-boiled egg yolks over it and mix thoroughly. Pour the mixture over the shrimps and serve.

silphium

Its other names are 'Laser' or 'ferula asa foetida'. I've noticed that it's also called 'hing' in the Indian cuisine. It is an onion and garlic substitute and should be used rather sparingly because of its very strong taste and smell.

soufflé

6 eggs, 500ml milk, 3 tbsp honey. Mix together till smooth, cook on low till stiff, sprinkle pepper and serve.

soufflé, fish

Boild fillet of small fishes or whole sardines. Mix raisins, pepper, liebstoeckl, oregano, onion, wine, liquamen, and oil in a stew pan. Cook till done. Then put small boiled fish, thicken with a bit of cornstarch.

soufflé, pear

Pears peeled without core. Much cooked pears with pepper, cumin, honey, passum, liquamen, and a bit of oil. Add eggs and put into a casserole. Simmer about 30 min. Serve with a bit of pepper sprinkled on top.

tart, spinach

Spinach, sour cream, melted butter, sugar, salt, pepper; spread onto a pie crust (tart). Fold, slice top, bake.

trencher

(manchet), like a plate, but day old hard bread to soak up blood and juices.

tripe, spiced

tuna

Cook tuna fillet with ground pepper, liebstoeckl, thyme, oregano, and rue. Mesh together with dates (without stones), honey, white wine, vinegar, defritum and green olive oil. But mass into a bowl and garnish with egg quarters. Serve.

veal, boiled

the veal for about 1 1/2 hour until well done. Mix together honey, vinegar, oil, ligamen and spices in an extra pan. Boil the sauce only shortly and thicken it with cornstarch. Then pour sauce over the veal and let boil on low heat for another 10 minutes. Serve.

veal, fried

Fry veal in olive oil until well done. Mix raisins, wine, vinegar, honey, oil, Liquamen, cumin, oregano, dried onion, and celery seeds together in an extra pan, shortly boil the sauce. Pour over the veal, then leave the meat for 10 minutes in the sauce and cook on low heat. Serve.