Re: [cooking_rumpolt] Hirsch 26
- 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"...
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
> 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.
> 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
> 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
> 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
> 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
> 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�
> 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
> 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]
>I'm working on translating some of the menu bits that aren't done yet -Nice to hear from you, Guenièvre.
>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"...
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?
- 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
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...
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
> >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?
[Non-text portions of this message have been removed]
>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
>I'mWatch out, a German feast is how I got started on this. I had German
>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.
in HS but that was a VERY long time ago.