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137. Klaub die gro:essten Maurachen/ die fein gantz seyn/
auss/ die kleine aber druck wol auss/
>  I think this might be 'klaub auss' - hollow out
>  The word 'maurachen'  (dialect version of  'Morche(l)n')
>  probably refers to whatever large mushrooms are to hand.

dass kein Wasser darinnen ist/ hack sie klein.
Nim{b} Eyer/ schlag sie wol durcheinander/
vn{d} lass durch ein Ha:erin Tuch lauffen/
thu gru:ene wolschmeckende Kra:euter/ die klein gehackt seyn/darvnter/
thu auch die klein gehackte Maurachen darvnter.
Nim{b} Butter in ein Pfann/ mach sie heiss/
vnd thu die Maurachen vnd Eyer darein/ mach ein eyngeru:ertes/
>  that's basically 'scrambled eggs' - 'R=FChrei' in modern German

vnd thu es widerumb auff ein Sack/ vnnd hacks klein/
>  My guess is 'drain it on a cloth / in a cloth bag'

dass wol durcheinander kompt/ pfeffers vnd gelbs/ saltzs/
vnd fu:ell die Maurachen darmit/ thu sie in ein vberzindten Fischkessel/
mit frischer vnzerlassener Butter/ auch ein wenig Pfeffer/
geuss ein wenig Erbessbru:eh daru:eber/ Saltz/ vnnd gru:ene Kra:euter/
die klein gehackt seyn/ setz auffs Feuwer/ vnd lass sieden/
dass ein kurtze Bru:eh gewinnet/ so wirt es gut vnd wolgeschmack.
Vnd solche Maurachen/ die zugericht seyn/ kan man auch wol braten/
oder in Pasteten eynmachen.
Du kanst sie auch mit Rindtfleischbru:eh kochen an einem Fleischtage/
so werden sie auch gut vnd wolgeschmack.

137.
Hollow out the biggest Morels (mushrooms) that are nicely whole.
[i.e., remove the stems - what else would be done?]
>  depends on what kind of mushrooms. If I have your standard 'Waldchampign=
on'
>  or 'Steinpilz' (no idea what they are in English) that's all it takes.
>  Other mushrooms (including most Morcheln) require real hollowing out.

Separate those [that are] small and squeeze out well
that no Water is therein. Chop them [i.e., the small ones] finely.
Take Eggs, beat them well thorough one another
[i.e., so they are thoroughly mixed]
and leave (let) to drain through a Hair Cloth
[this is typical of Medieval and Renaissance recipes but not
generally deemed necessary in modern times]
Do green, good tasting Herbs that are chopped small there-under.
Do also the finely chopped Morels (mushrooms) there-under
[i.e., add herbs and chopped small mushrooms to the eggs].
Put Butter in a Pan, make it hot,
and do the Morels and Eggs therein. Make scrambled eggs [of them]
and drain it again (on a cloth) (in a Sack)
[Yes, it really can be necessary to drain the chopped "omelet",
because mushrooms and often eggs have a lot of water in them.]
and chop finely
that they come well through one another [i.e., that they are
thoroughly mixed]. Pepper and yellow [i.e., add saffron], salt.
And fill the (hollowed out) Morels therewith. Put them in a tinned
(i.e. tin lined) fish kettle
with fresh unmelted Butter, also a little Pepper.
Pour a little Pea broth there over, [add] Salt, and green Herbs
that are chopped small. Set on the Fire and let seethe
that a little Broth is obtained. Thus it is good and well tasting.
And Morels (mushrooms) that are prepared thus one can also well roast (fry)=
/
or make in Pastry.
You can also cook them with Beef broth on a Flesh day.
Thus are they also good and well tasting.

Volker Bach wrote:
>  This is the point where I would say: Good translation, now make it Engli=
sh
>  :-) You have the content exactly.

In any event, this sounds like a tasty item - big mushroom caps
stuffed with eggs that have been scrambled with chopped small
mushrooms, herbs, saffron, salt and pepper. And even nummier if baked
in pastry... mmm-mmm-mmm

Anahita