(Recipe #54, pages 136 – 137)

When the sturgeon has been killed and gutted, wrap it in a cloth and lay it on a stone slab in the cellar for a day or two, because it is tough when cooked fresh. Before boiling, rub it down several times with salt and water to remove all traces of slime; depending on its size, cut it into 5–12 pieces, which can be further divided into convenient pieces after cooking. Continue reading

Rolled eel

(Recipe #12, page 128)

Clean and gut the eel as described in no. 1. Next remove the bones, spread the body of the eel, and sprinkle it with salt. If the eels are small, sew two together so that the roll will not be cramped.

Make a stuffing of 4–5 hardboiled eggs, parsley, shallots, thyme, and marjoram (all chopped), nutmeg, and salt. If available, add a few small chopped fish. Mix the stuffing well and spread it over the interior of the eel, roll it up firmly, and carefully tie it together with twine. Continue reading

Baked ham Mecklenburg style

(Recipe #109, page 104)

Thoroughly rinse and dry a smoked ham as described in the preceding recipe. Roll out bread dough (not too thin) in the shape of a ham but twice as large; scatter fresh or dried herbs like thyme, marjoram, tarragon, lemon balm, chives, and basil over the dough, place the ham on it, and wrap the dough around it so that nothing protrudes. Then sprinkle flour on a baking sheet, place the ham on it, and bake for 2–3 hours, depending on size.

Note: A ham that has been cut into can be kept in the crust for further use.

Translated by David Green.

Stewed leg of mutton

(Recipe #89, pages 96 – 97)

Set a leg of mutton that is not too fresh and has been well pounded (see above) on the stove with water and Weißbier [wheat beer] (which must not be bitter), skim it, add cloves, peppercorns, 3 bay leaves, a few whole onions, and a bundle of fresh herbs such as tarragon, grape leaves, marjoram, and basil; stew slowly tightly covered for 2 hours. Continue reading