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Hirsch 26

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  • Sharon Palmer
    Yes, I ve started to work again. Things were too busy over the summer. I hope to keep it up, but won t get drawn into trying to set a quota for myself. For
    Message 1 of 5 , Sep 19, 2011
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      Yes, I've started to work again. Things were too
      busy over the summer. I hope to keep it up, but
      won't get drawn into trying to set a quota for
      myself.

      For anyone new, I post recipes as they are
      translated and invite questions, comments, or
      corrections, especially from anyone with more
      fluent German than mine. Corrections get added
      to the recipe and eventually the downloadable
      book is updated.

      Ranvaig


      Hirsch 26. Wildpret auff Vngerisch schwartz
      eyngemacht vnnd gekocht. Nim~ das Wildpret/ vnnd
      seudts in Wasser/ Essig vnnd Saltz/ seudts gar an
      die statt/ welches/ so es geschehen/ so zeuch es
      auß auff ein Brett/ vnd laß es kalt werden/
      säubers aus/ wie es von jhm selber ist kalt
      worden.

      26. Venison in the Hungarian way eingemacht*
      black and cooked. Take the venison/ and boil it
      in water/ vinegar and salt/ boil it completely to
      the place (until completely done)/ which/ as it
      happens/ then pull it out on a board/ and let
      become cold/ clean it out/ as it becomes cold by
      itself.

      Wenn aber ein Hirsch Weidewundt/ geschossen ist/
      oder gestochen/ so wirdt er baldt stinckendt/
      wenn man es nicht von stundtan verkocht/ haw jhn
      su stücken/ vnnd wasch jhn auß zehen oder zwölff
      Wassern/ setz es darnach zu in Essig/ Wasser vnd
      Saltz/ laß es an die statt sieden/ vnd wenn du
      vermeynest/ daß nicht nach der Herberge schmeckt/
      so säubers auß warmen vnd kalten Wassern/ so
      bringstu den vngeschmack darvon/

      When instead a deer is wounded/ is shot/ or
      stabbed (when it was hunted)/ then it soon
      becomes bad smelling/ if one does not cook it
      immediately/ chop it to pieces/ and wash it in
      ten or twelve waters/ then set it to (the fire)
      in vinegar/ water and salt/ let it cook

      ** herberg = literally hostel or inn, seems to be
      a euphemism for the inside of the intestines.

      vnnd wenn das also fertig ist/ so nim~ schweiß
      von Hünnern/ vnnd ein gute Rindtfleischbrüh/ laß
      sie kalt werden/ thu den Schweiß vnd Essig
      darein/ schneidt Brot/ Epffeln/ Zwibeln/ vnnd
      Pertrumkraut/ das grün ist/ darein/ laß alles
      miteinander ein stundt oder halbe sieden/
      streichs durch ein Härin Tuch/ daß nicht zu dick
      wirdt/

      and when it is thus?? ready/ then take blood from
      hens/ and a good beef broth/ let it become cold/
      put the blood and vinegar into it/ cut bread/
      apples/ onions/ and parsley/ that is green/ into
      it/ let it simmer all together an hour or half/
      strain it through a hair cloth/ that it does not
      become too thick/

      nim~ geschweißte Zwibeln/ machs ab mit Gewurtz/
      Pfeffer/ Neglein/ vnd Zimmet/ rür es
      durcheinander/ so werden die Zwibeln vom Gewürtz
      auch schwartz/ schütt es darnach in Pfeffer/ den
      du zugericht vnnd durchgestrichen hast/ zu dem
      Hirschen Wildpret/ setz jn auff ein Feuwer/ vnd
      laß sieden/ daß fein glat wirdt/ vnd wenn du
      vermeynest/ das er wolgeschmack vnd fein säurlich
      sey/ so thu das Wildpret darein/ vnnd laß darmit
      sieden.

      take sweated onions/ mix it with spice/ pepper/
      cloves/ and cinnamon/ stir it together/ then the
      onions also become black from the spices/ then
      pour it in the pepper (sauce)/ that you have
      prepared and strained/ to the deer venison/ set
      it also on a fire/ and let simmer/ that it
      becomes nicely smooth/ and when you think/ that
      it is well tasting and nicely sour/ then put the
      venison in it/ and let simmer with it.

      Wiltu jhn aber nicht saur haben/ so mach jhn süß/
      oder wie es dir gefellt/ denn ein jeglicher Koch
      gibt einer Speise keines gefallens ein zusatz/ is
      er voll/ so kocht er nicht wol.

      If you instead will not have it sour/ then make
      it sweet/ or as it pleases you/ for any cook
      gives a dish with no pleasure in amendment (or
      assistance)/ if he is replete/ then he does not
      cook well.

      Wenn du es wilt anrichten/ so gib ein
      Mandelgescharb darauff/ gelb mit Rosein/ oder süß
      gemacht/ hastu nicht Mandelgescharb/ so mach ein
      Epfelgescharb/ vnd schneidts fein Wirfflicht/
      mach es gelb mit Saffran/ vnnd nim~ Butter in
      eine Pfannen/ doch nicht viel/ vnnd laß sie heiß
      werden/

      When you will dress it/ then give an almond
      gescharb sauce on it/ yellow with raisins/ or
      made sweet/ if you have no almond gescharb/ then
      make an apple gescharb sauce/ and cut it finely
      cubed/ make it yellow with saffron/ and take
      butter in a pan/ yet not much/ and let it becomes
      hot/

      thu die geschnittenen Epffel/ die du hast gelb
      gemacht/ darein/ schweiß sie nicht gar weich/ daß
      sie fein Wirfflicht beyeinander bleiben/ machs
      auch ein wenig süß. Vnnd wenn du das Wildpret
      wilt anrichten/ so thu das Epffelgescharb
      darüber/ so stehets schon/ vnd ist gut. Vnnd
      solches Epffelgescharb kanstu auff allerley
      Wildpret zurichten. Wiltu ein gescharb darüber
      haben/ so straw einen Driet darüber.

      put the cutup apples/ that you have made yellow/
      therein (the pan with butter)/ sweat them not
      completely soft/ that they stay finely cubed
      together/make it also a little sweet. And when
      you will dress the venison/ then put the apple
      gescharb sauce over it/ so it stands beautiful/
      and is good. And you can prepare such an apple
      gescharb on all sorts of game. If you will have
      a gescharb under it/ then sprinkle Driet (sugar
      and spices) over it.
    • Guenievre de Monmarche
      I m working on translating some of the menu bits that aren t done yet - would you like me to post those when I get them in a finished state? I m trying to
      Message 2 of 5 , Sep 19, 2011
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        I'm working on translating some of the menu bits that aren't done yet -
        would you like me to post those when I get them in a "finished" state? I'm
        trying to get enough of them done to get a sense of "what was served at what
        point in the meal and why"...

        Gueni�vre



        On Mon, Sep 19, 2011 at 7:03 PM, Sharon Palmer <ranvaig@...>wrote:

        > **
        >
        >
        > Yes, I've started to work again. Things were too
        > busy over the summer. I hope to keep it up, but
        > won't get drawn into trying to set a quota for
        > myself.
        >
        > For anyone new, I post recipes as they are
        > translated and invite questions, comments, or
        > corrections, especially from anyone with more
        > fluent German than mine. Corrections get added
        > to the recipe and eventually the downloadable
        > book is updated.
        >
        > Ranvaig
        >
        > Hirsch 26. Wildpret auff Vngerisch schwartz
        > eyngemacht vnnd gekocht. Nim~ das Wildpret/ vnnd
        > seudts in Wasser/ Essig vnnd Saltz/ seudts gar an
        > die statt/ welches/ so es geschehen/ so zeuch es
        > au� auff ein Brett/ vnd la� es kalt werden/
        > s�ubers aus/ wie es von jhm selber ist kalt
        > worden.
        >
        > 26. Venison in the Hungarian way eingemacht*
        > black and cooked. Take the venison/ and boil it
        > in water/ vinegar and salt/ boil it completely to
        > the place (until completely done)/ which/ as it
        > happens/ then pull it out on a board/ and let
        > become cold/ clean it out/ as it becomes cold by
        > itself.
        >
        > Wenn aber ein Hirsch Weidewundt/ geschossen ist/
        > oder gestochen/ so wirdt er baldt stinckendt/
        > wenn man es nicht von stundtan verkocht/ haw jhn
        > su st�cken/ vnnd wasch jhn au� zehen oder zw�lff
        > Wassern/ setz es darnach zu in Essig/ Wasser vnd
        > Saltz/ la� es an die statt sieden/ vnd wenn du
        > vermeynest/ da� nicht nach der Herberge schmeckt/
        > so s�ubers au� warmen vnd kalten Wassern/ so
        > bringstu den vngeschmack darvon/
        >
        > When instead a deer is wounded/ is shot/ or
        > stabbed (when it was hunted)/ then it soon
        > becomes bad smelling/ if one does not cook it
        > immediately/ chop it to pieces/ and wash it in
        > ten or twelve waters/ then set it to (the fire)
        > in vinegar/ water and salt/ let it cook
        >
        > ** herberg = literally hostel or inn, seems to be
        > a euphemism for the inside of the intestines.
        >
        > vnnd wenn das also fertig ist/ so nim~ schwei�
        > von H�nnern/ vnnd ein gute Rindtfleischbr�h/ la�
        > sie kalt werden/ thu den Schwei� vnd Essig
        > darein/ schneidt Brot/ Epffeln/ Zwibeln/ vnnd
        > Pertrumkraut/ das gr�n ist/ darein/ la� alles
        > miteinander ein stundt oder halbe sieden/
        > streichs durch ein H�rin Tuch/ da� nicht zu dick
        > wirdt/
        >
        > and when it is thus?? ready/ then take blood from
        > hens/ and a good beef broth/ let it become cold/
        > put the blood and vinegar into it/ cut bread/
        > apples/ onions/ and parsley/ that is green/ into
        > it/ let it simmer all together an hour or half/
        > strain it through a hair cloth/ that it does not
        > become too thick/
        >
        > nim~ geschwei�te Zwibeln/ machs ab mit Gewurtz/
        > Pfeffer/ Neglein/ vnd Zimmet/ r�r es
        > durcheinander/ so werden die Zwibeln vom Gew�rtz
        > auch schwartz/ sch�tt es darnach in Pfeffer/ den
        > du zugericht vnnd durchgestrichen hast/ zu dem
        > Hirschen Wildpret/ setz jn auff ein Feuwer/ vnd
        > la� sieden/ da� fein glat wirdt/ vnd wenn du
        > vermeynest/ das er wolgeschmack vnd fein s�urlich
        > sey/ so thu das Wildpret darein/ vnnd la� darmit
        > sieden.
        >
        > take sweated onions/ mix it with spice/ pepper/
        > cloves/ and cinnamon/ stir it together/ then the
        > onions also become black from the spices/ then
        > pour it in the pepper (sauce)/ that you have
        > prepared and strained/ to the deer venison/ set
        > it also on a fire/ and let simmer/ that it
        > becomes nicely smooth/ and when you think/ that
        > it is well tasting and nicely sour/ then put the
        > venison in it/ and let simmer with it.
        >
        > Wiltu jhn aber nicht saur haben/ so mach jhn s��/
        > oder wie es dir gefellt/ denn ein jeglicher Koch
        > gibt einer Speise keines gefallens ein zusatz/ is
        > er voll/ so kocht er nicht wol.
        >
        > If you instead will not have it sour/ then make
        > it sweet/ or as it pleases you/ for any cook
        > gives a dish with no pleasure in amendment (or
        > assistance)/ if he is replete/ then he does not
        > cook well.
        >
        > Wenn du es wilt anrichten/ so gib ein
        > Mandelgescharb darauff/ gelb mit Rosein/ oder s��
        > gemacht/ hastu nicht Mandelgescharb/ so mach ein
        > Epfelgescharb/ vnd schneidts fein Wirfflicht/
        > mach es gelb mit Saffran/ vnnd nim~ Butter in
        > eine Pfannen/ doch nicht viel/ vnnd la� sie hei�
        > werden/
        >
        > When you will dress it/ then give an almond
        > gescharb sauce on it/ yellow with raisins/ or
        > made sweet/ if you have no almond gescharb/ then
        > make an apple gescharb sauce/ and cut it finely
        > cubed/ make it yellow with saffron/ and take
        > butter in a pan/ yet not much/ and let it becomes
        > hot/
        >
        > thu die geschnittenen Epffel/ die du hast gelb
        > gemacht/ darein/ schwei� sie nicht gar weich/ da�
        > sie fein Wirfflicht beyeinander bleiben/ machs
        > auch ein wenig s��. Vnnd wenn du das Wildpret
        > wilt anrichten/ so thu das Epffelgescharb
        > dar�ber/ so stehets schon/ vnd ist gut. Vnnd
        > solches Epffelgescharb kanstu auff allerley
        > Wildpret zurichten. Wiltu ein gescharb dar�ber
        > haben/ so straw einen Driet dar�ber.
        >
        > put the cutup apples/ that you have made yellow/
        > therein (the pan with butter)/ sweat them not
        > completely soft/ that they stay finely cubed
        > together/make it also a little sweet. And when
        > you will dress the venison/ then put the apple
        > gescharb sauce over it/ so it stands beautiful/
        > and is good. And you can prepare such an apple
        > gescharb on all sorts of game. If you will have
        > a gescharb under it/ then sprinkle Driet (sugar
        > and spices) over it.
        >
        >


        [Non-text portions of this message have been removed]
      • Sharon Palmer
        ... Nice to hear from you, Guenièvre. Please! The more hands the better. The menus are one of those things I ve been meaning to get to. I ve put it off
        Message 3 of 5 , Sep 19, 2011
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          >I'm working on translating some of the menu bits that aren't done yet -
          >would you like me to post those when I get them in a "finished" state? I'm
          >trying to get enough of them done to get a sense of "what was served at what
          >point in the meal and why"...

          Nice to hear from you, Guenièvre.
          Please! The more hands the better. The menus
          are one of those things I've been meaning to get
          to. I've put it off because I thought it needed
          to be a table, and not easily done with the
          program I use (TextEdit).
          Did you download the glossary? How far have you gotten?

          Ranvaig
        • Guenievre de Monmarche
          Yes, the glossary is WONDERFUL and it s what s getting me through it - I m sort of learning German as I go, I did French in school and that s really what I
          Message 4 of 5 , Sep 19, 2011
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            Yes, the glossary is WONDERFUL and it's what's getting me through it - I'm
            sort of learning German as I go, I did French in school and that's really
            what I usually concentrate on BUT I got handed a German feast to play with
            and thus I wanted to do it right.

            A table is in fact exactly what I'm building at the moment, from the ones
            you had translated, the ones Gwen Cat had translated, and the 2 I've added
            (so far).

            One of the most striking things so far has been the number of "cold" dishes
            specified, especially first course in the evening meals. Which, of course,
            is sort of handy in a do-ahead sense for SCA feasts, and I have to wonder
            whether the motivation was the same...


            Gueni�vre


            On Mon, Sep 19, 2011 at 8:02 PM, Sharon Palmer <ranvaig@...>wrote:

            > **
            >
            >
            > >I'm working on translating some of the menu bits that aren't done yet -
            > >would you like me to post those when I get them in a "finished" state? I'm
            > >trying to get enough of them done to get a sense of "what was served at
            > what
            > >point in the meal and why"...
            >
            > Nice to hear from you, Gueni�vre.
            > Please! The more hands the better. The menus
            > are one of those things I've been meaning to get
            > to. I've put it off because I thought it needed
            > to be a table, and not easily done with the
            > program I use (TextEdit).
            > Did you download the glossary? How far have you gotten?
            >
            > Ranvaig
            >
            >


            [Non-text portions of this message have been removed]
          • Sharon Palmer
            ... Also check the link section on the Yahoo group page, lots of links to dictionaries, both period and modern. Also, if you have any additions or corrections
            Message 5 of 5 , Sep 19, 2011
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              >Yes, the glossary is WONDERFUL and it's what's getting me through it -

              Also check the link section on the Yahoo group page, lots of links to
              dictionaries, both period and modern. Also, if you have any
              additions or corrections to the glossary, let me know so I can keep
              it updated.

              >I'm
              >sort of learning German as I go, I did French in school and that's really
              >what I usually concentrate on BUT I got handed a German feast to play with
              >and thus I wanted to do it right.
              >
              Watch out, a German feast is how I got started on this. I had German
              in HS but that was a VERY long time ago.

              Ranvaig
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