Re: [cooking_rumpolt] herberg
> I wonder if they did things like that outside. Surely there was tooMy thought is that they did it as sort of an enforced hookie, to take a
> much going on in the kitchen for everyone to leave. Maybe they just
> put up with it.
break every now and again. I always found it suspicious that my Grenny
made it on those lovely warm days in spring or fall, which is an odd time
to make it....
(unsolicited family story follows)
There were certain days / times when the adage "a change is as good as a
rest" also came into play: one was Fasnacht Day, one was Chow-chow Day,
one was Butcher Day. Each time, it was Known that the "menfolk" had to
fend for themselves for lunch. Sliced meats, cheeses, bread, and
condiments were right in the fridge, they could sneak in the back door to
grab it without getting in the way, no big deal. Except the day my
Pop-pop forgot, and demanded his "rights"....and the women revolted on
him, and he was (literally) led around by the ear and taught how to use
the microwave to make a hot dog, and sent off in disgrace. Funny enough,
he wasn't allowed to touch that year's chow-chow. He learned...
>These days you can buy sausage casings all nicely cleaned, but thenOnly Grenny was allowed to do that job - she could do it without getting
>you had to clean them yourself, which must be a pretty nasty job, but
>you want them *really* clean.
holes in the casings. It's not the worst job, because with the pigs the
casings we used were still filled with partially digested grain. I
helped turn them inside-out, and it wasn't as nasty as it could have
Making scrapple, on the other hand, (and the lung-sausage looks darn
close!), can make people turn green.
> >This reminds me very much of our family's recipe for tripe (pickledwater,
> >cow's stomach): [skipping a bit] prepare, drop in a pot of boiling
> > run away. When you can stand the smell enough to get back in the____________________________________________________________
> > house, it's done.
Get Free Email with Video Mail & Video Chat!
- I'd say it's a metaphor rather than a euphemism, in the sense that it's not a meaning you'd find in a dictionary, but one that only becomes clear from the context.
--- In email@example.com, Sharon Palmer <ranvaig@...> wrote:
> >gast = literally guest, it seems to be a euphemism for the inside of
> >the intestines, also see "herberg"
> Oops, should be
> gast = literally guest, it seems to be a euphemism for the contents of
> the intestines, also see "herberg
- Recently in preparing for my upcoming class I had read in some 19th
century work that there was a second 16th century cookbook from the
Austrian court that was the work of Catharine Gonzaga. I thought maybe
the author was confused with Phillipine Welser, but further searching on
google books brought to light a brief notation about the 2nd court
cookbook, but that it was actually associated with Anna of Austria. I
ordered the book Der Innsbrucker Hof : Residenz und ho¨fische
Gesellschaft in Tirol vom 15. bis 19. Jahrhundert and it gave me another
direction to look in an older Austrian journal.
That journal article came today, and I thought Id share the general
information given in the article in case anyone was interested. The
citation for the article:
Article Title: Ein Furstliches Kochbuch von 1589
Article Author: Schadelbauer, Karl
Journal Title: Tiroler heimatbla¨tter : Monatshefte fu¨r Geschichte,
Journal Year: 1927
The article tells that in 1927 there was a cookbook in Codex #149 in the
manuscript collection. The title inscription:
Khoch Buech Der Durchleichtigisten Furstin vnd Freilein Ertzhertzogin
Anna zu O:sterreich, Hertzogin zu Burgund etc. meiner gnedigisten Fu:rstin
vnd Frevlein vnderthenig vnnd gehorsamister bericht, was in Irer Fr. Durch
meines gnedigistenherresnhoffmundtkhuch durch das gantze Jar von allerlai
vleisch, gflugl, vischen, obst, ayrn vnd khreittern auch jeder Sortt
insonderhait fur Speisen zueberaittet vnd gekhocht warden, wie in disem
Puech ordentlich auf einander volgt vnd begriffen ist, vollgt. 1589
There are 401 leaves with 651 recipes divided into 27 chapters.
1. Von Rintvleisch
4. Lembres vnd Khutzens
5. Haimbishce Schwein
7. Hafn oder Khu:nigl.
8. Von Waltgeflu:gl.
9. Von Hasl: Reg: Stain: vnd Grieshienner.
10. Indianische Hannen.
11. Wilte: Haimbishche vnd Tirtl Tauben.
12. Von groszen vnd clain vo:gln.
13. Von Copaunern.
14. Von Jungen Hiennern.
15. Verttzaichnus der Arbeszn, Khrauts vnd Gersten an Flischta:gen.
Vertzaichnus Allerlai Visch.
17. Schaidn vnd Waller.
18. Von Ho:chten.
19. Von Kha:rpfen.
21. Von Capserhen vnd andrn groszen vnd clain fergen.
22. Von Khrebszen.
23. Von Mo:hr Vischen
24. Von Allerlai Schwamben
25. Allerlei Suppen an Fastagen vnd was man sonst von Arbeszen Khocht.
26. Was von Ayrn, Schmaltz vnd milch zu khochen ist.
27. Von Mandln.
Sadly only one recipe is given it is for calf prepared in a yellow soup
I looked to see if Thomas Gloning had listed it in his bibliography, but I
didn't locate it at first look. I also failed to find it on Innsbrucks
library site, so I wrote the librarian. My ultimate dream would be for
them to digitize it for everyone.
And I'm still pretty young at the historical cooking game, so this could
be old news...
- --- In firstname.lastname@example.org, wheezul@... wrote:
>I forgot to say one thing:
> Recently in preparing for my upcoming class I had read in some 19th
> century work that there was a second 16th century cookbook from the
> Austrian court
WONDERFUL! Thanks for sharing.
- I NEED it for my own!
"Zur Sprache in Kochbüchern des späten Mittelalters und der frühen Neuzeit
- ein fachkundliches Wörterbuch" by Gundolf Keil
"Einmachen o. setzem. V.
>>etw. in einer best. Marinade ineinem Gefäß einlegen, zur Aufbewahrung o.Schmackhaftnachung<< (VGL. DWB 3/229)" the source in this case is
Then several examples of einmachen are given from different cookbooks.
Were we discussing einschlagen? I had to laugh when I saw >>einmachen<<
as a definition. An "einschlag" also had a definition as a piece of
paper or cloth that laid over the meat with a marinade. Come to think of
it that's the Martha Stuart method of cooking Thanksgiving turkey.
Priseindel has some clues although it uses Rumpolt to define the word, but
confirms my suspicion that the word is Italian:
>>It. Rumpolt-Rezep eine Art "Geschnetzeltes" von Rind bzw. Kalbfleisch,welches vor dem Braten in Essig eingelegt wird<<. BDV. >brisille<.
Then following along is the definition for brisille, presole, f.
>>eine bes. Art Kalbsbraten<<. (Schmeller)Just guessing but maybe the Italian word Braciola is related?
Anything else I could look up?
Katherine (who should be writing and not running around with nose in
dictionary going squee! squee!)
>I find it interesting that the chapters are in much the same order as Rumpolt.
>There are 401 leaves with 651 recipes divided into 27 chapters.
> >http://manuscripta.at/?ID=7730No, as far as I can see, this is only a catalogue entry, saying that the manuscript is extant.
> Is the text available here? I couldn't get it to work.
> "Zur Sprache in Kochbüchern des späten Mittelalters und der frühen NeuzeitI think Keil is the editor of the series, the author of the book is Sabine Bunsmann-Hopf.
> - ein fachkundliches Wörterbuch" by Gundolf Keil
> "Einmachen o. setzem. V.If I remember well there are other cases of "einmachen" in a confect context where no marinade is used.
> >>etw. in einer best. Marinade ineinem Gefäß einlegen, zur Aufbewahrung o.
> Schmackhaftnachung<< (VGL. DWB 3/229)" the source in this case is
Revisiting the Anna of Austria Cookbook - I've heard back from the
library. They advised that either a digital or microfilm copy is
available from the Hill Museum and Manuscript Library in Minnesota.
If one is nearby one can look at the copy for free at the library, but if
you want a copy for scholarly research, one is also available for $65 plus
Search by city: Innsbruck
I'm saving my morning caffeine drink money to get a copy! And I never
even knew about this resource. Oooooo, shiny!
>> Is the text available here? I couldn't get it to work.
> No, as far as I can see, this is only a catalogue entry, saying that the
> manuscript is extant.