Recipe Manuscript

Vogell Inn Einem Güttem Brüelein Solt Du Allso Machenn

Name: Vogell Inn Einem Güttem Brüelein Solt Du Allso Machenn
Prep time: PTPT15M
Cook time: PTPT45M
Yield: 2
Cuisine: European
Ingredients: 400–500g roasted pigeon, quail, or Cornish hen; 75g chicken or goose liver (sweetbread is possible as alternative); 1/2 teaspoon ground black pepper; a big pinch saffron threads; a pinch ground ginger; a pinch mace (or nutmeg flower, or substitute with ground nutmeg); 250ml chicken or vegetable broth (as needed); Salt to taste (optional)

"Birds In A Good Broth You Should Make Thus"

1570

From the treasured pages of Kochbuch

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Vogell Inn Einem Güttem Brüelein Solt Du Allso Machenn

Original Recipe • 1570

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Vogell Inn Einem Güttem Brüelein Solt Du Allso Machenn

"Nimm Ettliche gebrattene Vogell. Inn gebrattem süesseleber stoß Inn einem Mörser Nimm pfeffer Vnnd saffran Vnd nimms so ob staus, ist so einigstes Vnnöt Vnd nimms so einigstes Davonn, gewürtz nicht zu starckh. Nimm Jmber vnnd Muscatblüe. lege Inn einem häffele sidenn. lege die brattene Vögell Inn ein Velber, geuss das Brüelein darüber. Laß warmb seÿn, Dann tischs es ist güt vnnd gewiss."

English Translation

"Birds in a good broth you should make as follows. Take several roasted birds. Pound roast calf's liver in a mortar. Take pepper and saffron, and add them as if it were dust; be sparing and add only a little, do not season too strongly. Take ginger and mace. Place [everything] in a small pot to boil. Place the roasted birds in a bowl, pour the broth over them. Let it be warm, then serve; it is good and certain."

Note on the Original Text

Like many German recipes of the Renaissance, this is written as a brief, narrative instruction—no step-by-step lists, approximate quantities, or defined times. Spelling is wildly variable and phonetic; words like 'gebrattem süesseleber' (roast sweet liver) and 'gründ nicht zu starckh' ('do not spice it too strongly') use regionally specific grammar and archaic spelling. Early recipes assumed an experienced cook who knew the basics and could fill in the gaps—amounts and techniques were left unsaid unless critical.

Modern Kitchen Interpretation

Recipe's Origin

Title

Kochbuch (1570)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1570

Publisher

Unknown

Background

A flavorful journey back to the last third of the 16th century in the Oberpfalz region, this cookbook serves up a delightful menu of Renaissance-era recipes and culinary wisdom—perfect for those who wish to feast like nobles of old.

Kindly made available by

Heidelberg, Universitätsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a 16th-century manuscript, compiled in the Oberpfalz region of modern Bavaria. At the time, cookbooks were treasured as much for their role in preserving family and courtly traditions as for practical kitchen guidance. Birds like pigeon or songbirds were regular fare in well-off households, and offal such as liver was prized for its richness. The use of saffron and spices reflects social status—such luxuries would showcase both wealth and connections.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used a mortar and pestle for pounding the liver smooth, likely with a wooden or stone mortar. Roasting was done in open hearths, either on spits or in pots suspended over coals. Cooking vessels would include earthenware or metal 'häffele' (small pots), and service would be in large serving bowls or trenchers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

14–18 oz roasted pigeon, quail, or Cornish hen
2.5 oz chicken or goose liver (sweetbread is possible as alternative)
1/2 teaspoon ground black pepper
a big pinch saffron threads
a pinch ground ginger
a pinch mace (or nutmeg flower, or substitute with ground nutmeg)
1 cup chicken or vegetable broth (as needed)
Salt to taste (optional)

Instructions

To recreate this subtly spiced bird dish, start by roasting a handful (about 14–18 oz) of small birds—pigeon, quail, or even Cornish hen are good modern substitutes.
Meanwhile, prepare a delicate sauce by finely pounding about 2.5 oz of chicken or goose liver in a mortar or food processor until smooth.
Stir in 1/2 teaspoon black pepper, a big pinch of saffron, and just a pinch of ground ginger, along with a pinch of mace (or nutmeg flower).
Avoid heavy sesoning—the original insists on restraint.
Gently warm this sauce with enough chicken stock (about 1 cup) to make it pourable but rich.
Arrange your cooked birds in a serving dish, pour over the hot suace, and serve warm.
This recipe shines in its warmth and simplicity—sumptuous yet gentle.

Estimated Calories

380 per serving

Cooking Estimates

Roasting the birds and blending the sauce takes a little time. Prepping the ingredients and making the sauce is quick, then you just roast and assemble everything. This dish serves about two people, and each serving has an average amount of calories for a special meal.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.