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Reh 11 - 15

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  • Sharon Palmer
    Reh 11. Würst vom Reh. Nim~ die grösten Därm von dem Reh/ schleim sie sauber auß/ nim~ kleine Braten/ oder von eine~ Rehschlegel das Fleisch/ hack es
    Message 1 of 10 , Feb 16, 2012
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      Reh 11. Würst vom Reh. Nim~ die grösten Därm
      von dem Reh/ schleim sie sauber auß/ nim~ kleine
      Braten/ oder von eine~ Rehschlegel das Fleisch/
      hack es klein mit frischem Speck/ würtz es mit
      gestossene~ Pfeffer/ füll die Därm damit/ magst
      sie braten/ oder zum eynmachen nemmen/ ist es
      auff allerley form gut.

      11. Sausage from a roe deer. Take the great
      intestine from the roe/ clean the slime out/ take
      small roasts/ or the meat from a deer leg/ chop
      it small with fresh bacon/ spice it with ground
      pepper/ fill the intestine with it/ you might
      roast it/ or take it to einmachen/ it is in good
      in all sorts of ways.

      Reh 12. Sültzen oder Kuttelfleck von Reh seindt
      gut/ wenn man sie zuricht wie von einem Hirsch/
      gelb/ weiß/ oder säurlich gemacht.

      12. Brawn or tripe of the roe deer is good/ when
      one prepares it as for a red deer/ made yellow/
      white/ or sour.

      Reh 13. Gefüllten Magen vom Reh. Nim~ Speck/
      ein wenig Zwibeln/ vn~ grüne wolschmeckende
      Kräuter/ auch etliche Eyer/ vnd mach ein
      eyngerürtes darauß/ laß wol hart werden/ vnd
      hacks mit Speck durcheinander/ wen~ du es gehackt
      hast/ so würtz es ab mit Pfeffer vn~ Saffran/
      füll den Magen damit/ vnd koch jn/ so kanstu jn
      eynmachen wie du wilt.

      13. Stuffed stomach of the roe deer. Take
      bacon/ a little onion/ and green well tasting
      herbs/ also several eggs/ make a scramble from
      it/ let it become well hard/and chop it together
      with bacon/ when you have chopped it/ then season
      with pepper ans saffron/ stuff the stomach with
      it/ and cook it/ then you can einmachen it as you
      wish.

      Reh 14. Euterlein vom Reh im gescharb/ Pfeffer/
      weiß oder saur/ mit Limonien zugericht/ in eine
      Pasteten eyngemacht/ trucken abgebraten/ mit
      Pfeffer vnd Saltz besträwt/ ist auff alle art gut
      zu essen.

      14. Udder of a roe deer in gescharb sauce/ white
      or sour/ prepared with lemons/ enclosed in a pie/
      roasted dry/ sprinkled with pepper and salt/ it
      is good to eat in all ways.

      Reh 15. Schwartz zugericht. Nim~ den
      Rehschweiß vnd Essig/ mach ein Pfeffer darauß/
      Haw das Wildpret zu stücken/ vnd wasch fein
      sauber auß einem frischen kalten Wasser/ daß kein
      Haar daran bleibt/ nim~ den Schweiß/ Essig vnd
      Wasser/ seig es durch ein Sib vber das Wildpret/
      schneidt Zwibeln vnnd Epffel breit vnnd dünn
      darein/ mit Ruckenbrot/ laß miteinander sieden/
      saltz es ein wenig/ vnd zeuch es auß mit einem
      Faumlöffel in ein Geschirr/

      15. Prepared black. Take the roe blood and
      vinegar/ make a pepper sauce from it/ Chop the
      game to pieces/ and wash it nicely clean in fresh
      cold water/ that no hair stays on it/ then take
      the blood/ vinegar and water/ pour it through a
      sieve over the game/ slice onions and apples wide
      and thin into it/ with rye bread/ let simmer
      together/ salt a little/ and take it out with a
      skimmer into a dish/

      geuß ein wenig Wein darüber/ vnd säuber das
      Rehwildpret auß/ geuß den Wein/ darinn du es hast
      außgesäubert/ in den Pfeffer/ streich es durch
      ein Härin Tuch mit Zimmet vnd Neglein/ auch mit
      gestossenem Pfeffer. Wiltu geschweißte Zwibeln
      darinnen haben/ so magst jhr darvnter thun/ laß
      auffsieden/ daß glat wirt/ versuch jhn/ wie er so
      lieblich vnnd wolgeschmack ist/

      pour a little wine over it/ and clean off the roe
      game/ pour the wine/ that you cleaned it with
      into the pepper sauce/ strain it through a hair
      cloth with cinnamon and cloves/ also with ground
      pepper. If you will have sauteed onions in it/
      then you might put them under it/ let simmer/
      that it becomes smooth/ check it/ if then it is
      lovely and well tasting.

      du magsts saur machen oder süß/ das stehet bey
      dir/ ist auff beyde manier gut. Thu das Wildpret
      darein/ vnd laß ein wenig darmit sieden/ daß
      nicht versotten wirt/ Magst darüber geben ein
      Driet/ oder Mandelgescharb/ so ist es gut.

      you might make it sour or sweet/ that stands with
      you/ it is good in both manners. Put the game in
      it/ and let it simmer together a little/ that it
      does not over cook/ you might give a driet (sugar
      and spices) over it/ or almond gescharb sauce/
      then it is good.
    • Kimetha Loidolt
      Does Rumpolt say or have any information on pickling, or cheese making? Kimetha Loidolt ________________________________ From: cooking_rumpolt@yahoogroups.com
      Message 2 of 10 , Feb 16, 2012
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        Does Rumpolt say or have any information on pickling, or cheese making?

        Kimetha Loidolt

        ________________________________
        From: cooking_rumpolt@yahoogroups.com [mailto:cooking_rumpolt@yahoogroups.com] On Behalf Of Sharon Palmer
        Sent: Thursday, February 16, 2012 8:05 AM
        To: cooking_rumpolt@yahoogroups.com
        Subject: [cooking_rumpolt] Reh 11 - 15



        Reh 11. Würst vom Reh. Nim~ die grösten Därm <snip>



        [Non-text portions of this message have been removed]
      • Sharon Palmer
        ... Have you downloaded the current version yet? There are a couple of fresh cheese recipes in Zugemuß. Pickling is a little more difficult, There is a
        Message 3 of 10 , Feb 16, 2012
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          >Does Rumpolt say or have any information on pickling, or cheese making?
          >
          Have you downloaded the current version yet?
          There are a couple of fresh cheese recipes in
          Zugemuß. Pickling is a little more difficult,
          There is a recipe for pickled mushrooms. It
          mentions salted cucumbers, but is more a recipe
          for serving them than making them. One of the
          Confect recipes are said to keep. And recipes
          for sausages, pickled sturgeon and eel.

          Salat 20. Peel the Cucumbers/ and cut them wide
          and thin/ mix them with oil/ pepper and salt. If
          they are salted/ then they are also not bad/ they
          are better than raw/ for one can salt them with
          fennel and with caraway/ that one can keep over a
          year. And on the Rhine river (in the Rhine
          valley) one calls it Cucummern.

          Zugemüß 144. Take sweet milk/ and put into it a
          little rennet/ that is in the calves' stomach/
          pour it in the milk/ and let it stay by the heat/
          so it curdles/ pour it on a fair cover/ and let
          the whey run from it/ wind it over each other/
          and tie the cover on all both sides/ and let
          become well cold/ put it against each other
          (unwrap it??)/ and take the milk out/ dress it on
          a dish/ and give it dry on a table/ sprinkle it
          with white sugar/ like this it becomes good and
          well tasting. Thus one makes the covered milk.
          ** Here, I think the 'decken' means a cloth wrap.
          Since it is called milk not cheese, this could be
          like junket.

          Zugemüß 148. Take a kettle full of sweet milk/
          the half part set (on the fire)/ and let simmer/
          the other half part leave by itself. That which
          was boiled/ let become cold/ pour into the other
          milk/ stir together/ put a drop or three of
          rennet in it/ and set together in a cold cellar/
          or in a cold water/ and let congeal/ take a clean
          strainer/ and put a clean napkin in it/ pour the
          milk in it/ cover with the napkin/ until the
          water is pulled from itself/ put it in a clean
          pot/ take a wooden cooking spoon/ stir well in
          the pot/ until it becomes smooth/ pour in a
          little good sweet cream/ that is thick into it/
          like this it become even smoother. Take a small
          wooden bowl/ that has holes on the bottom/ put a
          small cloth/ that is of fine linen?/ in it/ pour
          the pot over it/ and cover with the cloth/ so it
          pulls the water against itself/ and also comes
          from the bottom away from it. And so let stand
          an hour or two. And when you are almost ready to
          dress it/ then take the cloth away from the top/
          and put a dish over it/ and turn over into it/
          put the other first dish from away/ then the
          cloth/ like this the cheese stays together/ and
          nicely smooth. And when you will give on the
          table/ then pour a sweet cream/ that is nicely
          thick/ over it/ and give for the last course on a
          table. Thus one makes the cheese of the Rhine
          river (Rhine valley).

          Zugemüß 149. Take goat/ sheep and cow milk/ one
          as much as the other/ put it together in a pot/
          stir also a little rennet in it/ set to heat/
          like this it becomes curdled/ let it not become
          completely too hard/ but only half curdled. Again
          put rennet in the whey/ set on the fire/ that
          curdles anew/ pour it on a clean cloth/ that the
          water comes completely way/ put it with the cloth
          on a dish/ that has holes/ cover the top with the
          cloth/ let stand thus over night/ so it becomes
          hard/ and when you want to dress it/ then take
          the cloth from it/ lay a vineleaf on it/ and take
          a dish/ and cover the vineleaf/ turn over/ and
          take the dish away/ then the cloth/ so it stays
          on the vineleaf/ is beautiful and elegant. and
          thus one makes the May cheese/ like this it
          becomes a fine yellow/ as when one has put
          saffron in it. And when one eats it/ then one
          spreads it on a weck bread/ sugared and salted
          it/ as one will have it.

          Zugemüß 190. Take redling mushrooms/ salt (brine)
          them with juniper/ and with caraway/ weight them
          down with stones/ because they give much broth/
          pour a part of the broth away/ and leave stay/
          like this they keep themselves for a year and a
          day. And when you will prepare them/ be it to
          cook or to roast/ then take them out/ and wash
          off/ leave an hour or two in the water/ like this
          it pulls the salt out/ they become nicely fresh/
          as when one had first picked them/ so you might
          take them to bake or einmachen*/ or you might
          fricassee them in butter/ and well peppered/ with
          green herbs/ like this they are also not bad
        • wheezul@canby.com
          well tasting. Thus one makes the covered milk. ** Here, I think the decken means a cloth wrap. Since it is called milk not cheese, this could be like
          Message 4 of 10 , Feb 16, 2012
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            "well tasting. Thus one makes the covered milk.
            ** Here, I think the 'decken' means a cloth wrap.
            Since it is called milk not cheese, this could be
            like junket."

            Another meaning for decken is set. That might make some sense in this
            context?

            Katherine
          • Sharon Palmer
            ... Sorry, I hadn t copied the German. Here decken is a noun, and is something you pour the curds on and wrap and tie around them. I probably could handle
            Message 5 of 10 , Feb 16, 2012
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              >"well tasting. Thus one makes the covered milk.
              >** Here, I think the 'decken' means a cloth wrap.
              >Since it is called milk not cheese, this could be
              >like junket."
              >
              >Another meaning for decken is set. That might make some sense in this
              >context?

              Sorry, I hadn't copied the German. Here "decken"
              is a noun, and is something you pour the curds on
              and wrap and tie around them. I probably could
              handle the note more gracefully. Thank you.

              so wirt es gerinnen/ schüt es auff ein schöne Decken/

              Zugemüß 144. Nim~ süsse Milch/ vnnd thu ein
              wenig Lab/ daß im Kälbern Magen ist/ darein/ seig
              es vnter die Milch/ vnd laß bey der Wärm stehen/
              so wirt es gerinnen/ schüt es auff ein schöne
              Decken/ vnd laß das Molcken darvon rinnen/
              wickels vbereinander/ vnnd bindt die Decken zu
              allen beyden örtern/ vnd laß wol kalt werden/ thu
              es wider voneinander/ thu die Milch herauß/ richt
              sie an in eine Schüssel/ vnd gib sie trucken auff
              ein Tisch/ besträw es mit weissem Zucker/ so wirt
              es gut vnnd wolgeschmack. Vnnd also macht man
              die DeckenMilch.

              144. Take sweet milk/ and put into it a little
              rennet/ that is in the calves' stomach/ pour it
              in the milk/ and let it stay by the heat/ so it
              curdles/ pour it on a fair cover/ and let the
              whey run from it/ wind it over each other/ and
              tie the cover on all both sides/ and let become
              well cold/ put it against each other (unwrap
              it??)/ and take the milk out/ dress it on a dish/
              and give it dry on a table/ sprinkle it with
              white sugar/ like this it becomes good and well
              tasting. Thus one makes the covered milk.

              Ranvaig
            • wheezul@canby.com
              Vnnd also macht man ... I thought to use set in the context of the last line above, but it also makes sense to refer back to the pertinent step in the recipe.
              Message 6 of 10 , Feb 16, 2012
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                Vnnd also macht man
                > die DeckenMilch.

                I thought to use set in the context of the last line above, but it also
                makes sense to refer back to the pertinent step in the recipe. There's
                another 16th century recipe out there for 'docken milch' if I recall
                correctly. It might be fun to compare the two recipes. I'll see if I can
                find it.

                Katherine
              • Sharon Palmer
                ... Yes, Set Milk could work as the dish name. My note just referred to the cloth. I d love to compare the recipes. I compared it to Junket, but it probably
                Message 7 of 10 , Feb 16, 2012
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                  > Vnnd also macht man
                  >> die DeckenMilch.
                  >
                  >I thought to use set in the context of the last line above, but it also
                  >makes sense to refer back to the pertinent step in the recipe. There's
                  >another 16th century recipe out there for 'docken milch' if I recall
                  >correctly. It might be fun to compare the two recipes. I'll see if I can
                  >find it.
                  >

                  Yes, Set Milk could work as the dish name. My note just referred to
                  the cloth. I'd love to compare the recipes. I compared it to
                  Junket, but it probably should also be compared to modern quark.

                  Ranvaig
                • wheezul@canby.com
                  Ah, found it. I think I need to index this cookbook too. It really helps me find things faster! It s from Staindl available at BSB for download: VD16 S 8513
                  Message 8 of 10 , Feb 16, 2012
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                    Ah, found it. I think I need to index this cookbook too. It really helps
                    me find things faster!

                    It's from Staindl available at BSB for download:

                    VD16 S 8513
                    Staindl, Balthasar
                    Ein sehr künstlichs und nutzlichs Kochbuch
                    Augspurg 1569

                    The recipe is on page 39 of the pdf, or in Book 3, chapter lxxvi

                    Dockenmilch zumachen.
                    lxxvi. So nimb ein güte milch / die new gemolcken sey / vnd
                    setz das warm steht / vnd baiß mit einer baiß da man käß mit
                    baißt / als groß zu eim viertel milch als ein bon / oder darnach
                    die baiß güt ist / so es nun gestehet / so müß mans schön her-
                    auß haben mit eim faimlöffel auff ein decken / die da mit stro
                    gemacht / stürtz die decken fein zusamen / vnd schwers / so sitzt
                    das wasser fein darvon / vnnd stürtz auff ein blat / nimbs an
                    orten mit einem messel ab / das fein eben vnd viereckecht auff
                    dem blat lig / wie ein lezelten / see zucker darauff.

                    To make a Docken Milk
                    lxxvi. So take a good milk / that is newly milked / and
                    sit it a warm place / and season with a season that one cheese
                    with seasons [the coagulant] / as much as for a viertel of milk as a bean
                    / or
                    according to the goodness of the season / so now it has stood / thus must
                    one have thereout cleanly with a skimming spoon onto a cover / that with
                    straw
                    is made / turn the cover well together / and press / thus sits
                    the water well from it / and turn it onto a plate / take from the
                    edges with a knife (spelling error?) up / that it lies evenly and square on
                    the plate / like a lebkuchen / strew sugar on top.


                    Baiß seems hard to me to define - it could be whey or rennet or the author
                    just assumed you used whatever you were using to coagulate the milk since
                    there are more than one choice. The German food "dictionary" closest
                    meaning to what I'm thinking is beißen - which it have a penetrating or
                    caustic effect (from Platina).

                    Gemolcken throws me for a loop too because I don't know if it means milked
                    or newly separated from the whey. I think it makes more sense as milked
                    in this case. But it could be a ricotta recipe.

                    The straw part is interesting. Compare Cotsgrave's 1611 definintion of
                    Jonchée, a soft french cheese still served today:
                    A bundle of rushes, also, a greone banke to sit on, or way to goe in,
                    strewed with flowers, hearbes, grasse, or green rushes; also, the rushes
                    so strewed, also, a green cheese, or fresh cheese made of milke thats
                    curdled without any rennet, and served in a fraile or greene rushes,
                    also, a handfull of small Ivoirie prickes wherewith maidens use to play.

                    Also note the similarity to the word junket. I am certainly open to other
                    interpretations.

                    Anyway, that's all I got...

                    Katherine

                    >> Vnnd also macht man
                    >>> die DeckenMilch.
                    >>
                    >>I thought to use set in the context of the last line above, but it also
                    >>makes sense to refer back to the pertinent step in the recipe. There's
                    >>another 16th century recipe out there for 'docken milch' if I recall
                    >>correctly. It might be fun to compare the two recipes. I'll see if I
                    >> can
                    >>find it.
                    >>
                    >
                    > Yes, Set Milk could work as the dish name. My note just referred to
                    > the cloth. I'd love to compare the recipes. I compared it to
                    > Junket, but it probably should also be compared to modern quark.
                    >
                    > Ranvaig
                    >
                  • Cat .
                    only have a second Baizen (maybe misspelled) is etching or acid etching, so I assume it would trace back to an acid of sorts so yes your coagulant purr Cat 
                    Message 9 of 10 , Feb 16, 2012
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                      only have a second
                      Baizen (maybe misspelled) is etching or acid etching, so I assume it would trace back to an acid of sorts so yes your coagulant

                      purr
                      Cat 



                      >________________________________
                      > From: "wheezul@..." <wheezul@...>
                      >To: cooking_rumpolt@yahoogroups.com
                      >Sent: Thursday, February 16, 2012 4:19 PM
                      >Subject: Deckenmilch was RE: [cooking_rumpolt] Reh 11 - 15
                      >
                      >

                      >Ah, found it. I think I need to index this cookbook too. It really helps
                      >me find things faster!
                      >
                      >It's from Staindl available at BSB for download:
                      >
                      >VD16 S 8513
                      >Staindl, Balthasar
                      >Ein sehr künstlichs und nutzlichs Kochbuch
                      >Augspurg 1569
                      >
                      >The recipe is on page 39 of the pdf, or in Book 3, chapter lxxvi
                      >
                      >Dockenmilch zumachen.
                      >lxxvi. So nimb ein güte milch / die new gemolcken sey / vnd
                      >setz das warm steht / vnd baiß mit einer baiß da man käß mit
                      >baißt / als groß zu eim viertel milch als ein bon / oder darnach
                      >die baiß güt ist / so es nun gestehet / so müß mans schön her-
                      >auß haben mit eim faimlöffel auff ein decken / die da mit stro
                      >gemacht / stürtz die decken fein zusamen / vnd schwers / so sitzt
                      >das wasser fein darvon / vnnd stürtz auff ein blat / nimbs an
                      >orten mit einem messel ab / das fein eben vnd viereckecht auff
                      >dem blat lig / wie ein lezelten / see zucker darauff.
                      >
                      >To make a Docken Milk
                      >lxxvi. So take a good milk / that is newly milked / and
                      >sit it a warm place / and season with a season that one cheese
                      >with seasons [the coagulant] / as much as for a viertel of milk as a bean
                      >/ or
                      >according to the goodness of the season / so now it has stood / thus must
                      >one have thereout cleanly with a skimming spoon onto a cover / that with
                      >straw
                      >is made / turn the cover well together / and press / thus sits
                      >the water well from it / and turn it onto a plate / take from the
                      >edges with a knife (spelling error?) up / that it lies evenly and square on
                      >the plate / like a lebkuchen / strew sugar on top.
                      >
                      >Baiß seems hard to me to define - it could be whey or rennet or the author
                      >just assumed you used whatever you were using to coagulate the milk since
                      >there are more than one choice. The German food "dictionary" closest
                      >meaning to what I'm thinking is beißen - which it have a penetrating or
                      >caustic effect (from Platina).
                      >
                      >Gemolcken throws me for a loop too because I don't know if it means milked
                      >or newly separated from the whey. I think it makes more sense as milked
                      >in this case. But it could be a ricotta recipe.
                      >
                      >The straw part is interesting. Compare Cotsgrave's 1611 definintion of
                      >Jonchée, a soft french cheese still served today:
                      >A bundle of rushes, also, a greone banke to sit on, or way to goe in,
                      >strewed with flowers, hearbes, grasse, or green rushes; also, the rushes
                      >so strewed, also, a green cheese, or fresh cheese made of milke thats
                      >curdled without any rennet, and served in a fraile or greene rushes,
                      >also, a handfull of small Ivoirie prickes wherewith maidens use to play.
                      >
                      >Also note the similarity to the word junket. I am certainly open to other
                      >interpretations.
                      >
                      >Anyway, that's all I got...
                      >
                      >Katherine
                      >
                      >>> Vnnd also macht man
                      >>>> die DeckenMilch.
                      >>>
                      >>>I thought to use set in the context of the last line above, but it also
                      >>>makes sense to refer back to the pertinent step in the recipe. There's
                      >>>another 16th century recipe out there for 'docken milch' if I recall
                      >>>correctly. It might be fun to compare the two recipes. I'll see if I
                      >>> can
                      >>>find it.
                      >>>
                      >>
                      >> Yes, Set Milk could work as the dish name. My note just referred to
                      >> the cloth. I'd love to compare the recipes. I compared it to
                      >> Junket, but it probably should also be compared to modern quark.
                      >>
                      >> Ranvaig
                      >>
                      >
                      >
                      >
                      >
                      >

                      [Non-text portions of this message have been removed]
                    • Sharon Palmer
                      Rumpolt uses Beißen to mean marinate.. usually overnight in vinegar and salt or just vinegar or just salt. The ENHG defines it as bite. It does make a
                      Message 10 of 10 , Feb 16, 2012
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                        Rumpolt uses Beißen to mean marinate.. usually
                        overnight in vinegar and salt or just vinegar or
                        just salt. The ENHG defines it as bite.

                        It does make a difference if you use rennet or
                        acid (vinegar or lemon), they produce different
                        cheese. Rennet leaves some of the protein in the
                        whey. That's why you can make ricotta with acid
                        from the whey left from rennet cheese.

                        Ranvaig
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