It's not settled, but I *might* be doing lunch tavern for an event on
Oct 6, and I'd like to use recipes from Rumpolt.

It needs to very simple, we'll have NO access to the kitchen, or the
fridge, not sure if we'll have electricity.  I'm thinking old meat,
pickled veggies, maybe sauerkraut, bread, a sweet.  Maybe a hot soup
or stew.  If I am sufficiently crazy I might make the cheese with
grape leaves and have a cheese and fruit plate.

Any specific suggestions (from Rumpolt)?

Ranvaig
(off to look at recipes, and build spreadsheets)

Change the title so the menu doesn't say "Old Meat."

Johnnae

Good luck ;-)

On Sep 24, 2012, at 8:36 PM, Sharon Palmer wrote:

> It's not settled, but I *might* be doing lunch tavern for an event on
> Oct 6, and I'd like to use recipes from Rumpolt.
>
> It needs to very simple, we'll have NO access to the kitchen, or the
> fridge, not sure if we'll have electricity. I'm thinking old meat,
> pickled veggies, maybe sauerkraut, bread, a sweet. Maybe a hot soup
> or stew. If I am sufficiently crazy I might make the cheese with
> grape leaves and have a cheese and fruit plate.
>
> Any specific suggestions (from Rumpolt)?
>
> Ranvaig
> (off to look at recipes, and build spreadsheets)
>



[Non-text portions of this message have been removed]

>Change the title so the menu doesn't say "Old Meat."
>

Oops, make that *cold* meat.

Ranvaig

Well, the Rumpolt lunch isn't happening, not this event anyway.

Meanwhile I've been looking at Polish recipes in
Rumpolt.  "Auff Polisch" usually means in a sauce
of onions and saffron.

Menus
Eyngemacht Hecht auff Bolnisch gelb/ vnd mit
Zwibel.  22 Pike made in a yellow sauce in
the Polish?? (way)/ and with onions.
Gelbe Hecht auff Polnisch. 7 Yellow pike in the Polish way.


Ochsen 47.  Nim~ ein Rindernbraten/ vnd beiß jn
vber Nacht/ thu halb Wasser/ vnnd halb Essig/
auch gestossen Knobloch/ in die Brüh/ vnnd ein
wenig Saltz/ laß den Braten vber Nacht darinnen
ligen/ vnd deß Morgens früh thu jn auß der Brüh/
vnd saltz jn ein/ steck jn an/ vnd laß jn braten.

47.  Take a beef broth/ and marinate it over
night/ put half water/ and half vinegar/ also
crushed garlic/ in the broth/ and a little salt/
let the roast lay in it over night/ and early in
the morning take it out of the broth/ and salt
it/ stick it on (the spit)/ and let it roast.

Nim~ die Brüh/ da der Brat innen gelegen/ seig
sie ab/ so bleibet das dick auff dem Boden/ thu
es in ein kleinen Fischkessel/ mit ein wenig
gestossen Pfeffer/ vnd frischer vnserlassener
Butter/ vnnd laß sieden/ setz es in einer
vberzinten Bratpfann vnter den Braten/ vnd begeuß
den Braten darmit/ so ist es ein gut Essen für
die Vngerischen vnd Polnischen Herrn.

Take the broth/ that the roast lay in/ pour it
off/ then the thick stays on the bottom/ put it
in a small fish kettle/ with a little ground
pepper/ and fresh unmelted butter/ and let boil/
set it in a tinned roasting pan under the roast/
and baste the roast with it/ then it is a good
dish for the Hungarian and Polish lords.


Ochsen 48.  Nim~ das Hinterviertel vom Ochsen/
wasch es auß/ vnnd saltz es ein/ stecks darnach
an ein Spieß/ vnnd laß langsam braten/ in die
vier vnd zwentzig stunden.  Vn~ du mußt achtung
drauff geben/ daß du es zum Frühmahl anrichtest/
als dann schneidt zimlich viel Zwibeln klein/ vnd
schweiß sie wol in Butter/ thu auch ein wenig
Saltz darein/ vnnd wenn du den Braten anrichtest/
so thu die Zwibeln oben drauff.  Also tregt man
es für einen König in Polen.

48.  Take the hind quarter of the ox/ wash it
off/ and salt it down/ then stick it on a spit/
and let slowly roast/ in the four and twenty
hours. And  you must give attention to it/ that
you dress it for the early meal/ and then chop
small fairly many onions/ and sweat them well in
butter/ also but a little salt in it/ and when
you dress the roast/ the put the onions over the
top.   Thus one carries (serves) it for a king in
Poland.


Kalb 35.  Vngerische Braten zu machen von einer
Kälbern Hacksen.  Hauw die Hacksen voneinander/
vnd schneidt das Bein herauß/ vn~ mach ein häßlen
Spieß von einem Holtz/ vnd steck es an den Spieß/
nim~ darnach Knobloch/ ein Zehe oder zwo/ schelß
vnd  stoß/ vnd wen~ du es gestossen hast/ so reib
den Braten an dem Spieß damit/ besträw jn mit
Saltz/

35.  To make an Hungarian roast from a veal hock.
Chop the hock apart/ and cut the bone out/ and
make a hazel spit from a wood/ and stick it on a
spit/ then take garlic/ a toe (a garlic clove) or
two/ peel and crush/ and when you have crushed
it/ then rub the roast on the spit with it/
sprinkle it with salt.

vnnd henck jhn in Schornstein/ oder wo es sehr
raucht/ laß darinnen hencken/ biß dz du schier
wirst anrichten/ legs flugs zum Feuwr/ vnd brats
geschwindt hinweg/ daß es fein safftig bleibt/ so
wirdt es fein nach dem Rauch lieblich schmecken/
Nim~ widerumb gestossen Knobloch von einer Zehe/
vnd zerlaß jn mit einem Essig/ ist der Essig sehr
saur/ so nim~ ein Rindtfleischbrüh darvnter/ daß
nicht saur wirdt/

and hang it in a chimney/ or where it is very
smoky/ and let hang in it/ until that you are
ready to dress it/ lay it soon to the fire/ and
roast it quickly away/ that it stays nicely
juicy/ then it will taste lovely from the smoke/
Again take crushed garlic from a toe/ and
dissolve it in a vinegar/ if the vinegar is very
sour/ than take a beef broth with it/ that it
will not be sour/

vnd wen~ du es wilt anrichten/ so haw die örter
von dem höltzern Spieß hinweg/ vnd laß das ander
darinnen stecken/ legs auff ein Schüssel/ gieß
die Brüh/ die du von einem Knobloch gemacht hast/
vnd die auffgesotten hat/ darüber/ thu ein wenig
gestossenen Pfeffer darein/ so ist es gut vnd
lieblich zu essen/

And when you want to dress it/ then chop the ends
away from the wood spit/ and leave the rest stuck
in it/ lay it on a dish/ pour over it the broth/
that you have made from a garlic/ and has boiled/
put a little ground pepper in it/ then it is good
and lovely to eat/

sonderlich wenn einer gern mit Knobloch gekocht
isset.  Vnd das heisset man Ungerische Braten/
denn die Vngern vnd Polacen essens
<< XVIII b    (HAB 137 ) >>

gern/ vnd in denselbigen Landen muß man viel mit
Knobloch vnnd Zwibeln essen/ vnd es schmeckt
einem ein guter Trunck Vngerisches Weins darauff/

especially when one loves to eat (dishes) cooked
with garlic. And one calls this Hungarian roast/
because the Hungarians and Polish enjoy eating
it/ and in these lands one must eat much with
garlic and onion/ and it tastes if a good dry
Hungarian wine was on it/

Vnd es wirt mancher Koch nicht wissen/ warum~ man
die Braten an einem Häßlen Spieß sol braten.  Es
geschicht aber darumb/ weil dz Holtz dem Braten
ein wolgeschmack gibt/ vnnd nicht wie ander Holtz
einen seltzamen nachschmack hat.

And it is many a cook that does not know/ why one
should roast the roast on a hazel spit.  But it
happens that/ that the wood gives the roast a
good flavor/ and not like other wood that has a
strange aftertaste.


Hammel 3. Zungen in Zwibeln eyngemacht.  Nim~
Zwibeln/ setz sie zu in einem Wasser/ vnd wenn
sie geschelt seyn/ so laß sie sieden/ biß sie
weich werden/ vn~ wen~ sie weich seyn/ so streich
sie durch ein Härin Tuch/ thu darnach die Zungen
in dieselbige Brüh/ machs an mit Pfeffer vnd
Saffran/ vnd laß es damit sieden/ so ist es auch
ein gute Speise/ auff Polisch gemacht/ denn die
Polacken essen alles gern mit Zwibeln/ ist auch
gut vnd wolgeschmack.

3.  Tongue made in onions.  Take onions/ set them
to (the fire) in a water/ and when they are
peeled/ then let them simmer/ until they become
soft/ and when they are soft/ then strain them
through a hair cloth/ then put the tongue in the
same broth/ mix it with pepper and saffron/ and
let it simmer together/ then it is also a good
dish/ made in the Polish (way)/ because the
Polish enjoy eating everything with onions/ it is
also good and well tasting.


Hammel 40.  Ein Schlegel in Zwibeln ein zu
beissen.  Reib jn mit geschittenen Zwbeln vnd
Saltz/ laß jn vber Nacht ligen/ steck jn an/ vnd
brat jn/ daß er fein im Safft bleibt.  Also esses
die Türcken vnd Polacken gern.

40. A (mutton) leg marinated in onions. Rub it
with sliced onions and salt/ let it lay
overnight/ stick it on (a spit)/ and roast it/
that it nicely stays in the juice. The Turkish
and Polish enjoy eating it like this.


Hirsch 23.  Nim~ vom Fleisch den Ruchbraten/
schneidt jn dünn vnd länglicht/ klopff jn mit
einem Messerrück/ vnd hack Rindtfeißt klein/ mit
grünen wolschmeckenden Kräutern/ sträw Pfeffer/
Saltz/ vnnd ein wenig Kümel darauff/ wickel das
Fleisch vbereinander/ sampt dem Feißt/ steck es
an ein Vogelspieß.

23. Take the back roast from the meat/ slice it
thin and long/ beat it with the back of a knife/
and chop beef fat small/ with green well tasting
herbs/ sprinkle pepper/ salt/ and a little
caraway over it/ wrap the meat over the other/
together with the fat/ stick it on a bird spit.

Ist dir aber feißt vberblieben/ so leg den Spieß
mit dem Feißt auff ein Bret/ vnd streich dz Feißt
vber die Hattele/ daß daran hangen bleibt/ leg es
zum Feuwer/ vnd brats ab/ so wirt es sich fein
artig machen/ weil es auch innwendig feißt ist.

However if there is fat remaining??/ then lay the
spit with the fat on a board/ and spread the fat
over the hattele (meat rolls)/ that it stays
hanging on it/ lay it to the fire/ and roast it/
then it is made nicely clever/ while it is also
fat inside.

Denn es hat einer nicht allezeit der weil/ dz ers
begeußt/ vnd muß man solche Braten nur im Safft
braten/ Wanns gebraten seyn/ so gibt mans trucke~
auff ein Tisch/ oder mit einer braune~ Brüh/
weils warm ist/ so schlegt der Pfeffer fein für
dem Saltz.

Because it has one not always the time/ that he
bastes it/ and one must roast such a roast only
in the juice/  When it is roasted/ then give it
dry on a table/ or with a brown broth/ while it
is warm/ like this the pepper hides the salt.

Vnd solche Braten gibt die gelegenheit/ daß sie
gut seindt.  Du kanst sie auch zum eyndämpffen
nemmen/ wenn sie abgebraten seyn/ magsts auch in
einen Pfeffer nemmen/ vnd mit Pettersilgen
eyngemacht/ fein weiß oder gelb/ mit Zwibeln
durchgestriche~/ auff Polisch/ oder auch in
Pasteten eyngemacht.

And such roasts give the opportunity/ that they
are good.  You can also take them to the braise/
when they are roasted/ might also take it made in
a pepper (sauce)/ and with parsley/ nicely white
or yellow/ strained with onions/ in the Polish
way/ or made in in a pie.


Reh 26.  Wenn du wilt ein Rehwildpret kochen/
auff Polisch/ so nim~ Zwibeln/ zerschneidts/ vn~
setz in einem kalten Wasser zu/ laß sieden/ biß
sie weich werden/ streich sie durch ein Härin
Tuch/ vnnd wenn das Wildpret vorhin gesotten ist/
so leg es in die Zwibelbrüh/ die durchtrieben
ist/ laß damit auffsieden/ machs ab mit Saffran
and Pfeffer/ vnd verpfeffers nicht/ denn was man
mit Zwibeln kocht/ das ist bald verwürtzt.

26.  When you want to cook a roe deer game/ in
the Polish (manner)/ then take onions and cut
them up/ and set to (the fire) in a cold water/
let simmer/ until they become soft/ strain it
through a hair cloth/ and if the game was boiled
earlier/ then lay it in the onion broth/ that is
strained/ and let simmer with it/ mix with
saffron and pepper/ and do not over pepper it/
because what one cooks with onions/ that is soon
over spiced.


Hasen 7.  Gebratene Nieren vom Hasen.  Da muß man
viel Hasen fahen/ ehe man ein gute Schüssel voll
zusammen klaubt/ kanst sie zurichten/ schwartz/
gelb/ braun/ oder mit Zwibeln/ die
durchgestrichen seindt durch ein Härin Tuch/ wie
man pflegt ein Hecht auff Polisch zu kochen.

7.  Roasted kidney from hare.  Yet one must take
many hares/ before one collects a good dish full
together/ can prepare them/ black/ yellow/ brown/
or with onions/ that are strained through a hair
cloth/ as one usually cooks a pike in the Polish
way.


Hasen 8.  Nim~ die Därm vom Hasen/ säubers
sauber/ vnnd schleim sie auß/ nim~ von dem
Hintertheil deß Hasens/ schneidt das Fleisch
herab/ hacks klein mit frischem Speck/ wenn du es
klein gehackt hast/ so thu gestossen Pfeffer
darein/ füll die Därm damit/ leg sie in ein
kaltes Wasser/

8.  Take the intestines from the hare/ clean them
out/ and clean the slime out of them/ and take
from the back part of the hare/ cut the meat
away/ chop it small with fresh bacon/ when you
have chopped it small/ then put ground pepper in
it/ stuff the intestines with it/ lay them in a
cold water

vnnd laß darinnen ligen/ so werden sie fein
steiff/ hengs auff/ vn~ laß trucken werden/ brats
oder kochs/ du kanst auch wol ein Knobloch
darvnter hacken/ wenn du bist in Vngern oder
Polen/ so mußt du mit Zwibeln vnnd Knobloch das
meiste theil kochen.

and let lay in it/ then they become nicely stiff/
hang them up/ and let become dry/ roast them or
boil them/ you can also well chop garlic with it/
when you are in Hungary or Poland/ then for the
most part you must cook with onions and garlic.


Wilden Ganß 17.  Gänß eyngemacht gelb/ mit
durchtrieben Zwibeln/ die gesotten seyn/ gelb
eyngemacht auff Polisch.

17.  Goose made in a yellow (sauce)/ with
strained onions/ that are boiled/ made in a
yellow (sauce) in the Polish way.


Kappaun 19. Nim~ ein Kappaunen/ setz jhn zu/ vnnd
laß jn gar an die statt sieden/ setz auch Zwibeln
zu in einem Wasser/ die fein sauber geschelt/
vnnd breit geschnitten seyn/ laß sie gar an die
statt siede~/ streich sie durch ein Härin Tuch/
daß sie sein dick werden/ geuß die Zwibeln vber
den Kappaunen/ machs ab mit Pfeffer vnd Saffran/
schaw verpfeffers nicht/ denn ein solche Speiß
ist bald verpfeffert.  Laß widerumb feiden/ biß
daß dick wirt/ Du magst es süß machen/ oder also
lassen/ es ist auff beyde manier gut.  Vnd diese
Speiß nennet man auff Polisch gekocht.

19.  Take a capon/ set it to (the fire)/ and let
it simmer completely to the place (until
completely done)/ also set onions to (the fire)
in a water/ that are nicely cleanly peeled/ and
are sliced wide/ let them simmer until done/
strain them through a hair cloth/ that they
become nicely thick/ pour the onions over the
capon/ mix with pepper and saffron/ see that you
do not over pepper it/ because such a dish is
soon over peppered.  Let it boil again/ that it
becomes thick/ You may make it sweet/ or also
leave it (unsweetened)/ it is good in both
manners.  And this dish one calls cooked in the
Polish way.


Foren 15.  Foren eyngemacht auff Polisch/ fein
gelb/ mit lautern Zwibeln durchgestrichen.

15.  Trout made in (a sauce) in the Polish way/
nicely yellow/ and strained with clean onions.


Hecht 7.  Gelb gekocht auff Polisch.  Nim~
geschelte Zwibeln/ vnnd setz sie mit Wasser zu/
vnd laß sie wol sieden/ daß sie weich werden/
streich sie durch ein Härin Tuch/ wasch alsdenn
den Hecht/ den du hast eyngesaltzen/ wider auß/
schneidt jn zu stücken/

7.  Cooked yellow in the Polish way.  Take peeled
onions/ and set them to (the fire) with water/
and let them boil well/ that they become soft/
rub them through a hair cloth/ then wash the
pike/ which you have salted/ off again/ cut it to
pieces.

vnd leg jn in die Brüh/ setz jn auff/ vnnd laß jn
sieden/ würtz jn an mit Pfeffer vnd Saffran/ vnd
ein wenig Zucker/ geuß ein wenig Wein daran/ vnd
laß miteinander sieden/ vnnd laß nicht gar
eynsieden/ daß du Brüh hast/ wenn du anrichtest.
Also kocht man die Hecht auff Polisch.

and lay them in the broth/ set it to (the fire)/
and let it simmer/ season with pepper and
saffron/ and a little sugar/ pour a little wine
in it/ and let simmer together/ and let simmer
until not completely done/ that you have broth/
when you dress it.  Thus one cooks the pike in
the Polish way.


Rutten 13.  Rutten eyngemacht auff Polisch gelb/
vnnd mit Zwibeln durchgestrichen/ ist es gut vnd
wolgeschmack.

13. Burbot made in a yellow (sauce) in the Polish
way/ and strained with onions/ is good and well
tasting.

>  vnd es schmeckt einem ein guter Trunck Vngerisches Weins darauff/
>
>and it tastes if a good dry Hungarian wine was on it/

Gwen Cat corrects me:
>in this case I think Trunck is from Trinken  not from Trocken
>
>a good drink (not the right word, neither is
>quaff, swallow, bigger than a sip.... draught?)
>of Hungarian Wine onto (with) it.

When I posted it, I thought it seemed off.
Per ENHG "der trunk" is (a) drink.


I went looking for other uses of  "Trunck" and found this:

kanstu allweg ein stück darvon schneiden vnnd
essen/ so schmeckt dir darnach ein guter Trunck
darauff.

    you can cut a piece from it and eat it anytime/
then you taste it after a good drink.

so ist es gut zu einem Trunck/ sonderlich wenn man sitzt bey einem külen Wein.

    then it is good with a drink/ especially when one sits with a cool wine.

There are some issues with how "schmeckt" is translated too.

Ranvaig

Back in 2005, Volker Bach mentioned the Buch der Mendelschen
Zwölfbrüderstiftung, but we don't seem to have traced or gone into a discussion
of what they were or what they might offer. I came across one by chance  last
night and started searching to find out what else was available. It turns out
that they were scanned and catalogued between late 2007 and 2009.
http://www.nuernberger-hausbuecher.de/
The site in English translation says: "With the so-called house of Mendel's
books and Landauer's twelve brothers house foundations has the Nuremberg
Municipal Library, the largest and most valuable serial image source for
historical craft in Europe. From the bakery to the carpenter, the "shipper" to
"sugar makers" describe their numerous representations over 1,300 manufacturing
process and craft products of 15 to 19 Century. As research material as well as
the original illustrations craft representations of "Twelve Brothers books" in
fold as popular scientific literature have long been known and loved. "

Another website described the books as:

"An endowment in 14th century Nuremberg established "the Twelve Brothers House
Foundation (Zwölfbrüderhausstiftungen), where a dozen elderly and unwell (but
still capable) tradesmen were (I assume) given a place to live in exchange for
their performing work duties." Illustrations and portraits of these craftsmen
were created in the early centuries and these images still exist in a series of
manuscripts known as the Mendel and Landauer manuscripts."

What we get are numerous occupations. See the list here for the English subject
terms.
http://www.nuernberger-hausbuecher.de/index.php?do=page&mo=8

Some of those associated with food are:
Baker (ger.: Bäcker)
Baker (ger.: Laubenbäcker)
Brewer (ger.: Brauer)
Brewer (ger.: Braumeister)
Butcher (ger.: Fleischer)
Butcher (ger.: Fleischhacker)
Butcher (ger.: Freibankmetzger)
Butcher (ger.: Metzger)
Cook (ger.: Koch)
Cook (ger.: Köchin)
Gardener (ger.: Gärtner)
Gingerbread baker (ger.: Lebküchner)
Spice merchant (ger.: Gewürzhändler)
Spice merchant (ger.: Gewürzkrämer)

Sugar maker (ger.: Zuckersieder)

For example
http://www.nuernberger-hausbuecher.de/75-Amb-2-279-11-v is the Lebküchner. It's
dated as 1520.
You can actually search in German and locate illustrations by century, ranging
from the 15th to the 19th centuries.

Johnnae

Our local (Caerthe, Outlands) cooks guild is hosting a round table at our local
A&S Collegium Saturday.  We want to have a tasting table so folks can taste some
yummy period stuff as we talk.  I am in the middle of my first week of Spring
semester insanity.  I have almost no time, and no brain cells whatsoever.
I need suggestions for something I can fix fast and bring to the event.  Have to
be there at 9am, our talk is at 330.  no refrigeration (though a cooler is an
option), and I would prefer to not haul a crock pot either.

THOUGHTS?
oh, on a budget too!

Purr
Gwen Cat

Cooked shrimp dressed with vinegar. 15th century English recipe.


 
Euriol


________________________________
  From: tgrcat2001 <tgrcat2001@...>
To: cooking_rumpolt@yahoogroups.com
Sent: Wednesday, January 23, 2013 12:01 PM
Subject: [cooking_rumpolt] need inspiration

Our local (Caerthe, Outlands) cooks guild is hosting a round table at our local
A&S Collegium Saturday.  We want to have a tasting table so folks can taste some
yummy period stuff as we talk.  I am in the middle of my first week of Spring
semester insanity.  I have almost no time, and no brain cells whatsoever.
I need suggestions for something I can fix fast and bring to the event.  Have to
be there at 9am, our talk is at 330.  no refrigeration (though a cooler is an
option), and I would prefer to not haul a crock pot either.

THOUGHTS?
oh, on a budget too!

Purr
Gwen Cat



------------------------------------

Yahoo! Groups Links



[Non-text portions of this message have been removed]

ooo, not budget friendly here in the Outlands, but I did 400 year old shrimp at
my elevation, and it was durned tasty...
maybe they would stay cold enough under and ice pack...
THANKS
any other thoughts?

Purr
Gwen Cat

--- In cooking_rumpolt@yahoogroups.com, Euriol of Lothian  wrote:
>
> Cooked shrimp dressed with vinegar. 15th century English recipe.
>
>
>  
> Euriol
>
>
> ________________________________
>  From: tgrcat2001
> To: cooking_rumpolt@yahoogroups.com
> Sent: Wednesday, January 23, 2013 12:01 PM
> Subject: [cooking_rumpolt] need inspiration
>
> Our local (Caerthe, Outlands) cooks guild is hosting a round table at our
local A&S Collegium Saturday.  We want to have a tasting table so folks can
taste some yummy period stuff as we talk.  I am in the middle of my first week
of Spring semester insanity.  I have almost no time, and no brain cells
whatsoever.
> I need suggestions for something I can fix fast and bring to the event.  Have
to be there at 9am, our talk is at 330.  no refrigeration (though a cooler is an
option), and I would prefer to not haul a crock pot either.
>
> THOUGHTS?
> oh, on a budget too!
>
> Purr
> Gwen Cat
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
> [Non-text portions of this message have been removed]
>

>ooo, not budget friendly here in the Outlands, but I did 400 year
>old shrimp at my elevation, and it was durned tasty...
>maybe they would stay cold enough under and ice pack...
>THANKS
>any other thoughts?

any of Rumpolt's salads.  Or the beets with horseradish.
Not feeling well right now, will have more ideas later.
Ranvaig

you take care of you.  
I had hoped I had a jar of beets in the pantry (I can them when I have the time
for stuff like this) but I didnt see one... and they are better if they sit for
a few weeks.

hm let me look at the salad section.  was contemplating maybe a pie, but what
kind....



>________________________________
> From: Sharon Palmer <ranvaig@...>
>To: cooking_rumpolt@yahoogroups.com
>Sent: Wednesday, January 23, 2013 10:28 AM
>Subject: [cooking_rumpolt] Re: need inspiration
>
>
> 
>>ooo, not budget friendly here in the Outlands, but I did 400 year
>>old shrimp at my elevation, and it was durned tasty...
>>maybe they would stay cold enough under and ice pack...
>>THANKS
>>any other thoughts?
>
>any of Rumpolt's salads.  Or the beets with horseradish.
>Not feeling well right now, will have more ideas later.
>Ranvaig
>
>
>
>

[Non-text portions of this message have been removed]

Also does it need to be German or just period?  Some other things come to mind
but they are not German.

--- In cooking_rumpolt@yahoogroups.com, "tgrcat2001"  wrote:
>
> Our local (Caerthe, Outlands) cooks guild is hosting a round table at our
local A&S Collegium Saturday.  We want to have a tasting table so folks can
taste some yummy period stuff as we talk.  I am in the middle of my first week
of Spring semester insanity.  I have almost no time, and no brain cells
whatsoever.
> I need suggestions for something I can fix fast and bring to the event.  Have
to be there at 9am, our talk is at 330.  no refrigeration (though a cooler is an
option), and I would prefer to not haul a crock pot either.
>
> THOUGHTS?
> oh, on a budget too!
>
> Purr
> Gwen Cat
>

I love to work from Rumpolt, but am open to other period suggestions too.

Purr
Gwen Cat



>________________________________
> From: ladybrynnimacrose <bryn@...>
>To: cooking_rumpolt@yahoogroups.com
>Sent: Wednesday, January 23, 2013 10:32 AM
>Subject: [cooking_rumpolt] Re: need inspiration
>
>
> 
>Also does it need to be German or just period?  Some other things come to mind
but they are not German.
>
>--- In cooking_rumpolt@yahoogroups.com, "tgrcat2001"  wrote:
>>
>> Our local (Caerthe, Outlands) cooks guild is hosting a round table at our
local A&S Collegium Saturday.  We want to have a tasting table so folks can
taste some yummy period stuff as we talk.  I am in the middle of my first week
of Spring semester insanity.  I have almost no time, and no brain cells
whatsoever.
>> I need suggestions for something I can fix fast and bring to the event.  Have
to be there at 9am, our talk is at 330.  no refrigeration (though a cooler is an
option), and I would prefer to not haul a crock pot either.
>>
>> THOUGHTS?
>> oh, on a budget too!
>>
>> Purr
>> Gwen Cat
>>
>
>
>
>
>

[Non-text portions of this message have been removed]

A few things leap to mind, like others I had thought about the pickled beets but
it is best when the sit for a while.

  In order of ease.

1. The German pear mustard can be made ahead of time and served with cheese and
crackers.  :) If you have little time you can buy pre-made pear butter and just
mix in the mustard powder.   Just note to the people doing the tasting that the
mustard is the part that is period.

2.   Carrot salat - It is a cold parboiled carrot dish that is super easy and
site friendly for the conditions you discribe.  I have it at home and will email
it later today.

3. Farced eggs- period "deviled eggs" with ricotta cheese and parm, uses a bit
of mint and currents.  (It is a popular stand by around here)  For the
conditions you discribe I would mix everything at home but not fill the egg
whites until right before service - that way you could keep everything in a
cooler and cold enough without much effort.  Again I will email the exact recipe
when I am home tonight.

I will come up with some others when I am not proctoring an exam - it is
difficult to do much while keeping an eye on my students. :)

Bryn

ah yes, exams.. fun.

hm eggs.. might be tasty.  I think I have some pear mustard at home (I also
make and can that)  

thanks
purr
Gwen also in academia Cat



>________________________________
> From: ladybrynnimacrose <bryn@...>
>To: cooking_rumpolt@yahoogroups.com
>Sent: Wednesday, January 23, 2013 10:46 AM
>Subject: [cooking_rumpolt] Re: need inspiration
>
>
> 
>A few things leap to mind, like others I had thought about the pickled beets
but it is best when the sit for a while.
>
>In order of ease.
>
>1. The German pear mustard can be made ahead of time and served with cheese and
crackers.  :) If you have little time you can buy pre-made pear butter and just
mix in the mustard powder.   Just note to the people doing the tasting that the
mustard is the part that is period.
>
>2.   Carrot salat - It is a cold parboiled carrot dish that is super easy and
site friendly for the conditions you discribe.  I have it at home and will email
it later today.
>
>3. Farced eggs- period "deviled eggs" with ricotta cheese and parm, uses a bit
of mint and currents.  (It is a popular stand by around here)  For the
conditions you discribe I would mix everything at home but not fill the egg
whites until right before service - that way you could keep everything in a
cooler and cold enough without much effort.  Again I will email the exact recipe
when I am home tonight.
>
>I will come up with some others when I am not proctoring an exam - it is
difficult to do much while keeping an eye on my students. :)
>
>Bryn
>
>
>
>
>

[Non-text portions of this message have been removed]

What do you consider budget friendly? I can get a modest amount of cooked shrimp
from the frozen food isle here for less than $10. A simple red wine vinegar (if
not in my pantry) is usually about $1.


 
Euriol


________________________________
  From: tgrcat2001 <tgrcat2001@...>
To: cooking_rumpolt@yahoogroups.com
Sent: Wednesday, January 23, 2013 12:25 PM
Subject: [cooking_rumpolt] Re: need inspiration

ooo, not budget friendly here in the Outlands, but I did 400 year old shrimp at
my elevation, and it was durned tasty...
maybe they would stay cold enough under and ice pack...
THANKS
any other thoughts?

Purr
Gwen Cat

--- In cooking_rumpolt@yahoogroups.com, Euriol of Lothian  wrote:
>
> Cooked shrimp dressed with vinegar. 15th century English recipe.
>
>
>  
> Euriol
>
>
> ________________________________
>  From: tgrcat2001
> To: cooking_rumpolt@yahoogroups.com
> Sent: Wednesday, January 23, 2013 12:01 PM
> Subject: [cooking_rumpolt] need inspiration
> 
> Our local (Caerthe, Outlands) cooks guild is hosting a round table at our
local A&S Collegium Saturday.  We want to have a tasting table so folks can
taste some yummy period stuff as we talk.  I am in the middle of my first week
of Spring semester insanity.  I have almost no time, and no brain cells
whatsoever.
> I need suggestions for something I can fix fast and bring to the event.  Have
to be there at 9am, our talk is at 330.  no refrigeration (though a cooler is an
option), and I would prefer to not haul a crock pot either.
>
> THOUGHTS?
> oh, on a budget too!
>
> Purr
> Gwen Cat
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
> [Non-text portions of this message have been removed]
>




------------------------------------

Yahoo! Groups Links



[Non-text portions of this message have been removed]

beets or most veggy dishes I can pull off for under $5.  Shrimp run $7+ for a
lb, though yes, I do have red wine vinegar in the pantry. Normally $10 would not
be an issue... $1200 in vet bills in the past 30 days make this month a little
tight.

Purr
Gwen Cat



>________________________________
> From: Euriol of Lothian <euriol@...>
>To: "cooking_rumpolt@yahoogroups.com" <cooking_rumpolt@yahoogroups.com>
>Sent: Wednesday, January 23, 2013 11:00 AM
>Subject: Re: [cooking_rumpolt] Re: need inspiration
>
>
> 
>What do you consider budget friendly? I can get a modest amount of cooked
shrimp from the frozen food isle here for less than $10. A simple red wine
vinegar (if not in my pantry) is usually about $1.
>
> 
>Euriol
>
>________________________________
>From: tgrcat2001 tgrcat2001@...>
>To: cooking_rumpolt@yahoogroups.com
>Sent: Wednesday, January 23, 2013 12:25 PM
>Subject: [cooking_rumpolt] Re: need inspiration
>
>ooo, not budget friendly here in the Outlands, but I did 400 year old shrimp at
my elevation, and it was durned tasty...
>maybe they would stay cold enough under and ice pack...
>THANKS
>any other thoughts?
>
>Purr
>Gwen Cat
>
>--- In cooking_rumpolt@yahoogroups.com, Euriol of Lothian  wrote:
>>
>> Cooked shrimp dressed with vinegar. 15th century English recipe.
>>
>>
>>  
>> Euriol
>>
>>
>> ________________________________
>>  From: tgrcat2001
>> To: cooking_rumpolt@yahoogroups.com
>> Sent: Wednesday, January 23, 2013 12:01 PM
>> Subject: [cooking_rumpolt] need inspiration
>> 
>> Our local (Caerthe, Outlands) cooks guild is hosting a round table at our
local A&S Collegium Saturday.  We want to have a tasting table so folks can
taste some yummy period stuff as we talk.  I am in the middle of my first week
of Spring semester insanity.  I have almost no time, and no brain cells
whatsoever.
>> I need suggestions for something I can fix fast and bring to the event. 
Have to be there at 9am, our talk is at 330.  no refrigeration (though a cooler
is an option), and I would prefer to not haul a crock pot either.
>>
>> THOUGHTS?
>> oh, on a budget too!
>>
>> Purr
>> Gwen Cat
>>
>>
>>
>> ------------------------------------
>>
>> Yahoo! Groups Links
>>
>>
>>
>> [Non-text portions of this message have been removed]
>>
>
>------------------------------------
>
>Yahoo! Groups Links
>
>[Non-text portions of this message have been removed]
>
>
>
>
>

[Non-text portions of this message have been removed]

Gotcha...

You might try the Sour Orange Salad out of Rumpolt

My redaction was a combination of the Sour Orange Salad & Lemon Salad (I have
noted recipes 24 & 27) to make accommodation for the sweeter oranges available
today


My Interpretation:

4 medium oranges (seedless)
  2 Tbsp. white sugar
4 lemons 2 cups sugar (for serving)

Cut lemons in half-length wise and core them. Take caution with the
lemons in order to reserve the peels for serving. Press lemon guts to
juice and reserve. Clean lemons of white and place lemon peels in lemon
water (1 Tbsp. of lemon juice in 1 cup of water) to keep fresh. Peel and slice
oranges. Combine remaining lemon juice and sugar with orange
slices. Let marinade overnight. Place sugar for serving on platter. Fill lemon
halves with orange salad and place on platter, letting the sugar
stabilize the lemon half.

I used the lemons as a presentation device for the feast I served it at
(brilliant idea of one of my apprentices).

 
Euriol


________________________________
  From: Cat . <tgrcat2001@...>
To: "cooking_rumpolt@yahoogroups.com" <cooking_rumpolt@yahoogroups.com>
Sent: Wednesday, January 23, 2013 1:05 PM
Subject: Re: [cooking_rumpolt] Re: need inspiration

beets or most veggy dishes I can pull off for under $5.  Shrimp run $7+ for a
lb, though yes, I do have red wine vinegar in the pantry. Normally $10 would not
be an issue... $1200 in vet bills in the past 30 days make this month a little
tight.

Purr
Gwen Cat



>________________________________
> From: Euriol of Lothian <euriol@...>
>To: "cooking_rumpolt@yahoogroups.com" <cooking_rumpolt@yahoogroups.com>
>Sent: Wednesday, January 23, 2013 11:00 AM
>Subject: Re: [cooking_rumpolt] Re: need inspiration
>
>
> 
>What do you consider budget friendly? I can get a modest amount of cooked
shrimp from the frozen food isle here for less than $10. A simple red wine
vinegar (if not in my pantry) is usually about $1.
>
> 
>Euriol
>
>________________________________
>From: tgrcat2001 tgrcat2001@...>
>To: cooking_rumpolt@yahoogroups.com
>Sent: Wednesday, January 23, 2013 12:25 PM
>Subject: [cooking_rumpolt] Re: need inspiration
>
>ooo, not budget friendly here in the Outlands, but I did 400 year old shrimp at
my elevation, and it was durned tasty...
>maybe they would stay cold enough under and ice pack...
>THANKS
>any other thoughts?
>
>Purr
>Gwen Cat
>
>--- In cooking_rumpolt@yahoogroups.com, Euriol of Lothian  wrote:
>>
>> Cooked shrimp dressed with vinegar. 15th century English recipe.
>>
>>
>>  
>> Euriol
>>
>>
>> ________________________________
>>  From: tgrcat2001
>> To: cooking_rumpolt@yahoogroups.com
>> Sent: Wednesday, January 23, 2013 12:01 PM
>> Subject: [cooking_rumpolt] need inspiration
>> 
>> Our local (Caerthe, Outlands) cooks guild is hosting a round table at our
local A&S Collegium Saturday.  We want to have a tasting table so folks can
taste some yummy period stuff as we talk.  I am in the middle of my first week
of Spring semester insanity.  I have almost no time, and no brain cells
whatsoever.
>> I need suggestions for something I can fix fast and bring to the event.  Have
to be there at 9am, our talk is at 330.  no refrigeration (though a cooler is an
option), and I would prefer to not haul a crock pot either.
>>
>> THOUGHTS?
>> oh, on a budget too!
>>
>> Purr
>> Gwen Cat
>>
>>
>>
>> ------------------------------------
>>
>> Yahoo! Groups Links
>>
>>
>>
>> [Non-text portions of this message have been removed]
>>
>
>------------------------------------
>
>Yahoo! Groups Links
>
>[Non-text portions of this message have been removed]
>
>
>
>
>

[Non-text portions of this message have been removed]



------------------------------------

Yahoo! Groups Links



[Non-text portions of this message have been removed]

ooo 
they have an orange and pomegranate one too, and I have pomegranates in the
house... 

purrr
Gwen Cat



>________________________________
> From: Euriol of Lothian <euriol@...>
>To: "cooking_rumpolt@yahoogroups.com" <cooking_rumpolt@yahoogroups.com>
>Sent: Wednesday, January 23, 2013 11:20 AM
>Subject: Re: [cooking_rumpolt] Re: need inspiration
>
>
> 
>Gotcha...
>
>You might try the Sour Orange Salad out of Rumpolt
>
>My redaction was a combination of the Sour Orange Salad & Lemon Salad (I have
noted recipes 24 & 27) to make accommodation for the sweeter oranges available
today
>
>My Interpretation:
>
>4 medium oranges (seedless)
>2 Tbsp. white sugar
>4 lemons 2 cups sugar (for serving)
>
>Cut lemons in half-length wise and core them. Take caution with the
>lemons in order to reserve the peels for serving. Press lemon guts to
>juice and reserve. Clean lemons of white and place lemon peels in lemon
>water (1 Tbsp. of lemon juice in 1 cup of water) to keep fresh. Peel and slice
oranges. Combine remaining lemon juice and sugar with orange
>slices. Let marinade overnight. Place sugar for serving on platter. Fill lemon
halves with orange salad and place on platter, letting the sugar
>stabilize the lemon half.
>
>I used the lemons as a presentation device for the feast I served it at
(brilliant idea of one of my apprentices).
>
> 
>Euriol
>
>________________________________
>From: Cat . tgrcat2001@...>
>To: "cooking_rumpolt@yahoogroups.com" cooking_rumpolt@yahoogroups.com>
>Sent: Wednesday, January 23, 2013 1:05 PM
>Subject: Re: [cooking_rumpolt] Re: need inspiration
>
>beets or most veggy dishes I can pull off for under $5.  Shrimp run $7+ for a
lb, though yes, I do have red wine vinegar in the pantry. Normally $10 would not
be an issue... $1200 in vet bills in the past 30 days make this month a little
tight.
>
>Purr
>Gwen Cat
>
>>________________________________
>> From: Euriol of Lothian euriol@...>
>>To: "cooking_rumpolt@yahoogroups.com" cooking_rumpolt@yahoogroups.com>
>>Sent: Wednesday, January 23, 2013 11:00 AM
>>Subject: Re: [cooking_rumpolt] Re: need inspiration
>>
>>
>> 
>>What do you consider budget friendly? I can get a modest amount of cooked
shrimp from the frozen food isle here for less than $10. A simple red wine
vinegar (if not in my pantry) is usually about $1.
>>
>> 
>>Euriol
>>
>>________________________________
>>From: tgrcat2001 tgrcat2001@...>
>>To: cooking_rumpolt@yahoogroups.com
>>Sent: Wednesday, January 23, 2013 12:25 PM
>>Subject: [cooking_rumpolt] Re: need inspiration
>>
>>ooo, not budget friendly here in the Outlands, but I did 400 year old shrimp
at my elevation, and it was durned tasty...
>>maybe they would stay cold enough under and ice pack...
>>THANKS
>>any other thoughts?
>>
>>Purr
>>Gwen Cat
>>
>>--- In cooking_rumpolt@yahoogroups.com, Euriol of Lothian  wrote:
>>>
>>> Cooked shrimp dressed with vinegar. 15th century English recipe.
>>>
>>>
>>>  
>>> Euriol
>>>
>>>
>>> ________________________________
>>>  From: tgrcat2001
>>> To: cooking_rumpolt@yahoogroups.com
>>> Sent: Wednesday, January 23, 2013 12:01 PM
>>> Subject: [cooking_rumpolt] need inspiration
>>> 
>>> Our local (Caerthe, Outlands) cooks guild is hosting a round table at our
local A&S Collegium Saturday.  We want to have a tasting table so folks can
taste some yummy period stuff as we talk.  I am in the middle of my first week
of Spring semester insanity.  I have almost no time, and no brain cells
whatsoever.
>>> I need suggestions for something I can fix fast and bring to the event. 
Have to be there at 9am, our talk is at 330.  no refrigeration (though a cooler
is an option), and I would prefer to not haul a crock pot either.
>>>
>>> THOUGHTS?
>>> oh, on a budget too!
>>>
>>> Purr
>>> Gwen Cat
>>>
>>>
>>>
>>> ------------------------------------
>>>
>>> Yahoo! Groups Links
>>>
>>>
>>>
>>> [Non-text portions of this message have been removed]
>>>
>>
>>------------------------------------
>>
>>Yahoo! Groups Links
>>
>>[Non-text portions of this message have been removed]
>>
>>
>>
>>
>>
>
>[Non-text portions of this message have been removed]
>
>------------------------------------
>
>Yahoo! Groups Links
>
>[Non-text portions of this message have been removed]
>
>
>
>
>

[Non-text portions of this message have been removed]

I'd do cookies or small cakes or a yeasted great cake of some sort. Something
that can be sliced or eaten as a bite on a napkin without the need of a spoon or
fork. If you are serving during a talk at 3:30, then something for a mid
afternoon bite.

Johnnae

--- In cooking_rumpolt@yahoogroups.com, "Cat ."  wrote:
>
> ooo 
> they have an orange and pomegranate one too, and I have pomegranates in the
house... 
>
> purrr
> Gwen Cat

From a blog about a doctoral project
"my work has revolved around the minutia of everyday life in the kitchens of the
court of Brandenburg in the seventeenth century."

http://cmems.stanford.edu/blog/how-tasty-was-past-cooking-my-way-17th-century-ki\
tchen

Johnnae

Does anyone have a period German Sausage recipe? that does not include ginger?

> -------- Original Message --------
> From: "Lady Marie d'Andelys" <deanies1969@...>
> Date: Mon, February 18, 2013 10:51 am
>
> Does anyone have a period German Sausage recipe? that does not include ginger?

If you're looking for recipes that have been already worked out, my
apprentice (Avelyn Grene) has a couple:

Bratvurst
http://www.greneboke.com/recipes/bratvurst.shtml

Venison Sausage
http://www.greneboke.com/recipes/venisonsausage.shtml


For original source recipes, here's what I found with a quick search:

23 If you would make a good sausage for a salad. Then take ten pounds of
pork and five pounds of beef, always two parts pork to one part of beef.
That would be fifteen pounds. To that one should take eight ounces of
salt and two and one half ounces of pepper, which should be coarsely
ground, and when the meat is chopped, put into it at first two pounds of
bacon, diced. According to how fat the pork is, one can use less or
more, take the bacon from the back and not from the belly. And the
sausages should be firmly stuffed. The sooner they are dried the better.
Hang them in the parlor or in the kitchen, but not in the smoke and not
near the oven, so that the bacon does not melt. This should be done
during the crescent moon, and fill with the minced meat well and firmly,
then the sausages will remain good for a long while. Each sausage should
be tied above and below and also fasten a ribbon on both ends with which
they should be hung up, and every two days they should be turned, upside
down, and when they are fully dried out, wrap them in a cloth and lay
them in a box.  [Das Kuchbuch der Sabina Welserin, (Germany, 16th
century - V. Armstrong, trans.)]

25 If you would make good bratwurst. Take four pounds of pork and four
pounds of beef and chop it finely. After that mix with it two pounds of
bacon and chop it together and pour approximately one quart of water on
it. Also add salt and pepper thereto, however you like to eat it, or if
you would like to have some good herbs , you could take some sage and
some marjoram, then you have good bratwurst.  [Das Kuchbuch der Sabina
Welserin, (Germany, 16th century - V. Armstrong, trans.)]

26 If you would make good liverwurst. First take a quarter of a pig's
liver, also a quarter of a pig's lungs, chop them small, after that chop
bacon into small cubes and put salt and caraway seeds into it. The liver
and lungs must first be cooked, before they are chopped, and afterwards
pour as much of this broth on the chopped meat as you feel is enough.
Then take the intestines from the slaughterhouse and fill them full,
then you have good sausage.  [Das Kuchbuch der Sabina Welserin,
(Germany, 16th century - V. Armstrong, trans.)]


- Doc

>Does anyone have a period German Sausage recipe? that does not include ginger?
>

Have you downloaded the Rumpolt translation yet?
This is what I get from a search for "sausage".
The few that have ginger are marked.. but may be
of interest for directions, etc.  Ginger seems to
mostly be used for blood or brain sausage, or for
fish sausage.

Ranvaig


Ochsen 61. Italian sausage of beef/ that one calls Zurwonada.

Kalb 8.  Bratwurst/ from a calves liver.

Hammel 37.  Sausage from mutton.

Lamb 10.  Lamb liver sausage.

Lamb 25. Lamb sausage.

Geiß 28.  Goat sausage.

Spensaw 3.  Brain sausage - with ginger.

Spensaw 13.  Blood sausage - with ginger.

Spensaw 14.  Sausage from piglet.

Spensaw 15.  The bratwurst  served in a sauce garnished with ginger.

Hirsch 13.  Deer  sausage  - with ginger.

Hirsch 25.  Italian zurwanada.  Also good with beef and pork.

Dendel 9.  Deer blood sausage - with ginger.

Dendel 21. Deer sausage with garlic.

Reh 5.  Roe deer liver sausage.

Reh 11.  Sausage from roe deer.

Schweinen 17. Blood sausage from a wild pig - with ginger.

Schweinen 18. Liver sausage.

Schweinen 19.  Bratwurst.

Schweinen 33.  Sausage to store.

Gemß 4.  Liver sausage.

Türkischen Schaf  4.  Liver Sausage.

Ganß 16.  Sausage of goose (no actual recipe).

Ganß 22.  Sausage of goose liver.

Ganß 26,  Sausage of goose breast.

Kappaun 3.  Sausage of capon breast.

Kappaun 17. Sausage of capon liver.

Kappaun 30. "sausage" of milk, eggs, and herbs.

Salmen 14.  Sausage of salmon - with ginger.

Hecht 4. Sausage of pike - with ginger.

Bersig 11.  "Sausage" of perch wrapped in crepes. - with ginger.

Krebßen 9.  "Sausage" of crab and egg yolk wrapped in crepes.

Ranvaig

I've been making several German sausages, the brat recipe is fabulous,
we've done it with venison as well


Here is my brat recipe (if you use venison be sure to have it at least 10 %
beef tallow in the mix or it will be very dry).

                      *  Exported from  MasterCook  *

                                 Bratwurst

Recipe By     : Channon Mondoux; original Sabina Weslerin 16th C German
Serving Size  : 18   Preparation Time :0:00
Categories    : Main Dishes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      pounds        pork shoulder
    2      pounds        ground beef
    1      pound         bacon -- fatty
    2      cups          cold water
    1      tablespoon    black pepper
      3/4  tablespoon    salt
    2      tablespoons   dried marjoram
    4      tablespoons   dried sage
                         sausage casings
    2      cups          Sauerkraut -- optional

Germany
25 If you would make good bratwurst

Take four pounds of pork and four pounds of beef and chop it finely.
After that mix with it two pounds of bacon and chop it together and
pour approximately one quart of water on it. Also add salt and pepper
thereto, however you like to eat it, or if you would like to have
some good herbs, you could take some sage and some marjoram, then you
have good bratwurst.



Grind meat and mix well. Mix herbs and spices in a separate bowl, then add
to the meat. Mix in the water and blend well. Fill casings.
Steam, grill or bake sausage. Place over hot sauerkraut. Serve.


                    - - - - - - - - - - - - - - - - - -


And we did the sauerkraut with butter and sour cream- omg it was amazing.
And we did a pear mustard sauce from the corpus as well- yum

*Mustard Sauce – *Dame Hauviette

*34 To make the mustard for dried cod (Sabina .Weserlin.)**

Take mustard powder, stir into it good wine and pear preserves and put
sugar into it, as much as you feel is good, and make it as thick as you
prefer to eat it, then it is a good mustard.*

1 cup whole grain Dijon mustard

½ cup pureed pear preserves

¼ cup sweet red wine

Combine all ingredients. Serve with sausage.



*Sauerkraut With Sour Cream and Butter*- Dame Hauviette

*Gehackt saures Kraut ist auch nicht böß / wenns gesotten ist / so macht
mans ab mit saurem Rahm und Butter.*

*Chopped sauerkraut is also not bad. When it is cooked, you mix it with
sour cream and butter.*

Redaction:

1 lb sauerkraut
1 cup sour cream
2 tblsp butter

Salt and pepper to taste

Drain sauerkraut and rinse with fresh water. Heat the sauerkraut in a pot
with a little water, stir in sour cream and butter and serve hot. The milky
flavour contrasts nicely with the sourness of the kraut. Season with salt
and pepper


--
Channon Mondoux

"If you endeavor to live the life of which you have imagined, you will find
success unknown in common hours."  H.D. Thoreau

269-547-0339


[Non-text portions of this message have been removed]

>
>25 If you would make good bratwurst
>

Gwen Cat did a version of this too.

http://clem.mscd.edu/~grasse/GK_ASsp99_wurst.htm

Ranvaig

It does not come across on the website (I need to fix that) I was asked to
create a bratwurst that was safe for a non-pork eater to enjoy.  That is why
the turkey breast and turkey bacon in place of the recipe specified piggy bits.

PURR
Gwen Cat
now craving Bratwurst for dinner :)



>________________________________
> From: Sharon Palmer <ranvaig@...>
>To: cooking_rumpolt@yahoogroups.com
>Sent: Wednesday, February 20, 2013 1:58 PM
>Subject: [cooking_rumpolt] Re: Period German Sausage Recipe
>
>
> 
>>
>>25 If you would make good bratwurst
>>
>
>Gwen Cat did a version of this too.
>
>http://clem.mscd.edu/~grasse/GK_ASsp99_wurst.htm
>
>Ranvaig
>
>
>
>

[Non-text portions of this message have been removed]

>(I need to fix that)

While fixing it.. could you add a link to my translation, please?

Ranvaig

I have a batch of the Pear Mustard made last September, and it is still
mightily hot. I thought I killed the King last weekend. UH OH! Good though.

In this batch, used pears in syrup from a tin and crush them thoroughly.
Those are preserved pears, yes? And maybe less sugar than a "jam" type.

Tangentially: we are looking into starting a Sausage and Preserved Meats
special interest group in Caid, a southern chapter of the West Kingdom's
"Saluminati" and this thread has been EXTREMELY useful! More after we
meet at Crown this coming Saturday.

Also, Hauviette and Rainvig, seeing your names in this list makes me
smile. I am considering a trip to the Madison symposium next year so I
hope to see you.

Selene



On 2/20/13 9:03 AM, Channon Mondoux wrote:
> *Mustard Sauce – *Dame Hauviette
>
> *34 To make the mustard for dried cod (Sabina .Weserlin.)**
>
> Take mustard powder, stir into it good wine and pear preserves and put
> sugar into it, as much as you feel is good, and make it as thick as you
> prefer to eat it, then it is a good mustard.*
>
> 1 cup whole grain Dijon mustard
>
> ½ cup pureed pear preserves
>
> ¼ cup sweet red wine
>
> Combine all ingredients. Serve with sausage.
>
>

i am looking for a venison sausage recipe... :)




--- In cooking_rumpolt@yahoogroups.com, Susan Fox <selene@...> wrote:
>
> I have a batch of the Pear Mustard made last September, and it is still
> mightily hot. I thought I killed the King last weekend. UH OH! Good though.
>
> In this batch, used pears in syrup from a tin and crush them thoroughly.
> Those are preserved pears, yes? And maybe less sugar than a "jam" type.
>
> Tangentially: we are looking into starting a Sausage and Preserved Meats
> special interest group in Caid, a southern chapter of the West Kingdom's
> "Saluminati" and this thread has been EXTREMELY useful! More after we
> meet at Crown this coming Saturday.
>
> Also, Hauviette and Rainvig, seeing your names in this list makes me
> smile. I am considering a trip to the Madison symposium next year so I
> hope to see you.
>
> Selene
>
>
>
> On 2/20/13 9:03 AM, Channon Mondoux wrote:
> > *Mustard Sauce �*Dame Hauviette
> >
> > *34 To make the mustard for dried cod (Sabina .Weserlin.)**
> >
> > Take mustard powder, stir into it good wine and pear preserves and put
> > sugar into it, as much as you feel is good, and make it as thick as you
> > prefer to eat it, then it is a good mustard.*
> >
> > 1 cup whole grain Dijon mustard
> >
> > �cup pureed pear preserves
> >
> > �cup sweet red wine
> >
> > Combine all ingredients. Serve with sausage.
> >
> >
>