SC - Middle Low German Recipe + Translation: posteydenlevere / pie liver

[Thomas Gloning]

Here is an exercise in translating a Middle Low German 
recipe from Hans Wiswe's "Ein mittelniederdeutsches Kochbuch 
des 15. Jahrhunderts" (edited in: Braunschweigisches 
Jahrbuch, 1956).
First, the recipe and a rough translation:

************************
19. Wyltu maken eyne gude posteyden, so nym de levere van 
eyneme kalve edder van eyneme bucke unde vorwelle se up 
eyner rost ere mate. Snyt se rechte cleyne. Stot se yn 
eyneme moser rechte kleyne. Nym eyn luttick honnighes unde 
krude. Nym rosin unde twe eygere. Bring dat darmanghen. Unde 
bring dat wedder thohope in eyn stucke. Legge dat yn eynen 
deghel yn reyne vethe unde kere dat vaken umme. Unde lat dat 
backen. So brynghe dat vp eyn speth. Unde dorchdrop du dat 
myt ryngheme specke. Bestrowe dat myt honnighe unde myt 
krude unde lat dat gar braden. Dat heyt eyn posteydenlevere.
**********************
If you want to make a good pie, take the liver from a calf 
or from a buck/ram and bring it to the boil on a roast/grill 
according to the size of the liver (?). Then cut it into small 
pieces, and pound it quite fine in a mortar. Take a small 
quantity of honey and spices, in addition take raisins/plums 
and two eggs, and mix it together with the (prepared) liver. 
And make it into the form of a single piece (of a liver) 
again. Put this piece into a pot with pure/clear fat and 
turn the piece often. Let it bake in the pot. Then put it 
onto a spit, and let drop lard upon it, that is not too 
valuable (?). Sprinkle it with honey and with spices and let 
it roast until it is done. This dish is called 
"posteydenlevere" [pie liver].
***********

Comments are welcome (ideas about the question mark 
passages; similar recipes from other collections; 
plausibility of the recipe; things that are not explicitely mentioned in
the recipe but that should be mentioned in the translation; alternative
translations; ...)

Enjoy,
Thomas

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