But if you want to pour it (the cooking liquid) off, pour in a little wine and spice powder (stüpp) and a little fat, and spices (gewürtz), add mace, pound it together, set it over small coals and see they do not get too soft. Serve them. If you want it to be sweet, add sugar or triget.

Spice it and pour it back with the chickens. Let it boil until it is done. Lemons, cut in slices and boiled with the chickens, are very good. When you serve them, they are laid on the chickens.

If you want the cooking liquid to be thick, take two toasted slices of semel bread and lay them in with the boiling chickens and pound/prod (stoß) them so they soften. Take out the broken-up slices of bread and the livers (of the chickens), pound them, and pass them through (a cloth).

To stew (einzudempffen) young hens

clxxii) Dress the chickens nicely and cleanly and put them into a pot. Add wine and meat broth and salt it in measure. Do not spice or colour it yellow (gilbs und stupps) too much and put that cooking liquid (suppen) in (with the chickens).

But I have never even seen plans for such an application

Specific instance: I think AI would be very well placed to do individualised journey information using real time data. Things like factoring in known delays ahead, or alternative routes while already on the move. The things we do in our heads now, from experience.

You cut lungs and livers, fry them in fat like meat in a sauce (eingemacht fleisch). Prepare it just as you do meat in a sauce, sour it, and spice it with clove powder.

You can use sweet wine in place of the cream, and (add) onions chopped very small and fine spices. Cooked (abgedempfft) this way, women in childbed or people who have been bled like to eat it.

A lung of lungs in sauce

clxxxiii) Prepare it thus: Take lungs, boil them until they are done, cut them small like cabbage (wie ain kraut) and fry them dry in fat. Pour on a little cream, spice it, colour it yellow, and add raisins and a little mace. Serve it in place of a Kraut or another dish.