This is a selection from several early parts of a very large German cookbook (482 legal size pages), published in 1581. I have included part of the introduction, the beginning of a collection of menus for elaborate feasts (starting at p. 4 below), and the beginning of the cooking section (starting at p. 9)--which takes the form "three and eighty things to do with an Ox."

[The original belongs to the library of the Hotel Management School at Cornell; prints form the microfilm are probably available from them]

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David Friedman

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