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Vom Schwan

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  • ranvaig@columbus.rr.com
    Ok, I m back from Pennsic... and translating again. In between doing still more Pennsic laundry. In the fourth recipe, what does Solen mean? The only
    Message 1 of 10 , Aug 15, 2007
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      Ok, I'm back from Pennsic... and translating again. In between doing still more Pennsic laundry.

      In the fourth recipe, what does "Solen" mean? The only definition I found is "brine" which doesn't seem right. And can anyone tell just what you are doing with the "instrument"? Is it to hold the wings open while it roasts? I have to admit that having feathers and jellied broth in one dish seems odd.

      Ranvaig


      Vom Schwan seindt viererley Speiß vnd Trachten zu machen.

      From Swan there are four dishes to make.

      1. Rucken warm abgebraten.

      Back roasted warm.

      2. Kalt in Pasteten mit seiner zugehörung/ die Federn oben auff die Pasteten gemacht.

      Cold in pie with its accompaniments/ the feathers arranged over the pie.

      3. Gebraten vnd kalt lassen werden.

      Roasted and let become cold.

      4. Widerumb die Schwan gebraten. Richt ihn zu/ vnd rupff ihn biß auff die Flügel/ Schwantz vnd Haltz/ zeuch jm die haut ab/ füll sie auß/ vnd laß sie trucken werden in einem Offen/ Nim(b) den Schwan/ vnd steck jn an ein Speiß/ nim(b) Instrument/ die fein geschmedig gemacht von Eysen/ steck sie durch diezwey Bein/ vn(d) schaw/ daß die Instrument and der Solen fein breit seind/ daß auch ein drey oder vier Löcher darein geschlagen seind.

      On the other hand the swan roasted. Prepare it/ and pluck it except for the wings/ tail and neck/ pull the skin off of it/ stuff it/ and let it become dry in an oven/ Take the swan/ and stick it on a spit/ take an instrument/ that is made nicely pliable from iron/ stick it through both legs/ and look/ that the instrument and the Solen are nicely wide/ that also three or four holes are made in it.

      Vnd wenn der Schwan gebraten/ so kanstu in stellen auff ein saubers rundes Bret/ dz fein rein gedrechselt/ nagel jn an mit saubern weissen Nägeln/ vnd laß jn also bleiben/ biß daß er kalt wirt/ wenn er kalt ist/ so wirt er steiff vnnd starck/ das machen die Instrument/ Mach jm widerumb den Kopff/ Haltz/ Flugel and Schwantz/ an/ vnnd wen er zugerichtet ist/ so setz ihn in eine Schüssel oder Silber/ gueß ein Gallrat Brüh/ die von lautern Füß ist gesotten/
      darüber/ vnd daß du nichts darzu nimmest/ als Zimmet vnd Saffran/ gnugsam/ daß starck schmeckt/ vnd machs wol süß/ daß kein ander Materia darzu kompt/ als Essig vnd Wein.

      And when the swan is roasted/ so you can in place on a clean round board/ that is nicely cleanly turned (on a lathe)/ Nail it with clean white nails/ and let it stay like this/ until it becomes cold/ when it is cold/ then it becomes stiff and hard/ that makes the instrument/ Dress it on the other hand the head/ neck/ wings/ and tail/ and when it is prepares/ then set it on a dish or silver/ pour a jellied broth/ that is boiled from clean feet/ over it/ and that you take nothing to it/ but cinnamon and saffron/ enough/ that strongly tastes/ and make it well sweet/ that no other material comes to it/ than vinegar and wine

      Denn wenn du es lauterest/ so wirdt es gut vnd wolgeschmack. Geuß darnach in die Schüssel/ da der Schwan innen stehet/ las fein kalt werden/ vnd gestehen/ so wirdt es ein schöne Gallrat seyn/ gibt dem gebratenen Schwan ein schöne zier/ ist lieblich vnd schön für ein Schawessen. Du magst jn darnach vbergülden/ vbersilbern/ oder zieren wie du wilt.

      Then when you have clarified it/ so it becomes good and well tasting. Pour then in the dish/ that the swan stands in/ let it become nicely cold/ and stand/ like this it is a beautiful galantine/ give the roasted swan a beautiful adornment/ it is lovely and beautiful for a show-food (subtlety). You might gild or silver it/ or adorn as you will.
    • ranvaig@columbus.rr.com
      I sent earlier and it doesnt seem to have posted. My apologies if you get a duplicate. Ok, I m back from Pennsic... and translating again. In between doing
      Message 2 of 10 , Aug 15, 2007
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        I sent earlier and it doesnt seem to have posted. My apologies if you get a duplicate.

        Ok, I'm back from Pennsic... and translating again. In between doing still more Pennsic laundry.

        In the fourth recipe, what does "Solen" mean? The only definition I found is "brine" which doesn't seem right. And can anyone tell just what you are doing with the "instrument"? Is it to hold the wings open while it roasts? I have to admit that having feathers and jellied broth in one dish seems odd.

        Ranvaig


        Vom Schwan seindt viererley Speiß vnd Trachten zu machen.

        From Swan there are four dishes to make.

        1. Rucken warm abgebraten.

        Back roasted warm.

        2. Kalt in Pasteten mit seiner zugehörung/ die Federn oben auff die Pasteten gemacht.

        Cold in pie with its accompaniments/ the feathers arranged over the pie.

        3. Gebraten vnd kalt lassen werden.

        Roasted and let become cold.

        4. Widerumb die Schwan gebraten. Richt ihn zu/ vnd rupff ihn biß auff die Flügel/ Schwantz vnd Haltz/ zeuch jm die haut ab/ füll sie auß/ vnd laß sie trucken werden in einem Offen/ Nim(b) den Schwan/ vnd steck jn an ein Speiß/ nim(b) Instrument/ die fein geschmedig gemacht von Eysen/ steck sie durch diezwey Bein/ vn(d) schaw/ daß die Instrument and der Solen fein breit seind/ daß auch ein drey oder vier Löcher darein geschlagen seind.

        On the other hand the swan roasted. Prepare it/ and pluck it except for the wings/ tail and neck/ pull the skin off of it/ stuff it/ and let it become dry in an oven/ Take the swan/ and stick it on a spit/ take an instrument/ that is made nicely pliable from iron/ stick it through both legs/ and look/ that the instrument and the Solen are nicely wide/ that also three or four holes are made in it.

        Vnd wenn der Schwan gebraten/ so kanstu in stellen auff ein saubers rundes Bret/ dz fein rein gedrechselt/ nagel jn an mit saubern weissen Nägeln/ vnd laß jn also bleiben/ biß daß er kalt wirt/ wenn er kalt ist/ so wirt er steiff vnnd starck/ das machen die Instrument/ Mach jm widerumb den Kopff/ Haltz/ Flugel and Schwantz/ an/ vnnd wen er zugerichtet ist/ so setz ihn in eine Schüssel oder Silber/ gueß ein Gallrat Brüh/ die von lautern Füß ist gesotten/
        darüber/ vnd daß du nichts darzu nimmest/ als Zimmet vnd Saffran/ gnugsam/ daß starck schmeckt/ vnd machs wol süß/ daß kein ander Materia darzu kompt/ als Essig vnd Wein.

        And when the swan is roasted/ so you can in place on a clean round board/ that is nicely cleanly turned (on a lathe)/ Nail it with clean white nails/ and let it stay like this/ until it becomes cold/ when it is cold/ then it becomes stiff and hard/ that makes the instrument/ Dress it on the other hand the head/ neck/ wings/ and tail/ and when it is prepares/ then set it on a dish or silver/ pour a jellied broth/ that is boiled from clean feet/ over it/ and that you take nothing to it/ but cinnamon and saffron/ enough/ that strongly tastes/ and make it well sweet/ that no other material comes to it/ than vinegar and wine

        Denn wenn du es lauterest/ so wirdt es gut vnd wolgeschmack. Geuß darnach in die Schüssel/ da der Schwan innen stehet/ las fein kalt werden/ vnd gestehen/ so wirdt es ein schöne Gallrat seyn/ gibt dem gebratenen Schwan ein schöne zier/ ist lieblich vnd schön für ein Schawessen. Du magst jn darnach vbergülden/ vbersilbern/ oder zieren wie du wilt.

        Then when you have clarified it/ so it becomes good and well tasting. Pour then in the dish/ that the swan stands in/ let it become nicely cold/ and stand/ like this it is a beautiful galantine/ give the roasted swan a beautiful adornment/ it is lovely and beautiful for a show-food (subtlety). You might gild or silver it/ or adorn as you will.
      • Ranvaig Weaver
        I m not sure what is going on with Yahoo, but I posted this twice from my email program and it hasnt shown up. So here goes a try posting from the Yahoo
        Message 3 of 10 , Aug 15, 2007
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          I'm not sure what is going on with Yahoo, but I posted this twice from my email program
          and it hasnt shown up. So here goes a try posting from the Yahoo page. Sorry for
          duplications.

          Ok, I'm back from Pennsic... and translating again. In between doing still more Pennsic
          laundry.

          In the fourth recipe, what does "Solen" mean? The only definition I found is "brine" which
          doesn't seem right. And can anyone tell just what you are doing with the "instrument"? Is
          it to hold the wings open while it roasts? I have to admit that having feathers and jellied
          broth in one dish seems odd.

          Ranvaig


          Vom Schwan seindt viererley Speiß vnd Trachten zu machen.

          From Swan there are four dishes to make.

          1. Rucken warm abgebraten.

          Back roasted warm.

          2. Kalt in Pasteten mit seiner zugehörung/ die Federn oben auff die Pasteten gemacht.

          Cold in pie with its accompaniments/ the feathers arranged over the pie.

          3. Gebraten vnd kalt lassen werden.

          Roasted and let become cold.

          4. Widerumb die Schwan gebraten. Richt ihn zu/ vnd rupff ihn biß auff die Flügel/
          Schwantz vnd Haltz/ zeuch jm die haut ab/ füll sie auß/ vnd laß sie trucken werden in
          einem Offen/ Nim(b) den Schwan/ vnd steck jn an ein Speiß/ nim(b) Instrument/ die fein
          geschmedig gemacht von Eysen/ steck sie durch diezwey Bein/ vn(d) schaw/ daß die
          Instrument and der Solen fein breit seind/ daß auch ein drey oder vier Löcher darein
          geschlagen seind. 

          On the other hand the swan roasted. Prepare it/ and pluck it except for the wings/ tail and
          neck/ pull the skin off of it/ stuff it/ and let it become dry in an oven/ Take the swan/ and
          stick it on a spit/ take an instrument/ that is made nicely pliable from iron/ stick it
          through both legs/ and look/ that the instrument and the Solen are nicely wide/ that also
          three or four holes are made in it.

          Vnd wenn der Schwan gebraten/ so kanstu in stellen auff ein saubers rundes Bret/ dz fein
          rein gedrechselt/ nagel jn an mit saubern weissen Nägeln/ vnd laß jn also bleiben/ biß daß
          er kalt wirt/ wenn er kalt ist/ so wirt er steiff vnnd starck/ das machen die Instrument/
          Mach jm widerumb den Kopff/ Haltz/ Flugel and Schwantz/ an/ vnnd wen er zugerichtet
          ist/ so setz ihn in eine Schüssel oder Silber/ gueß ein Gallrat Brüh/ die von lautern Füß ist
          gesotten/
          darüber/ vnd daß du nichts darzu nimmest/ als Zimmet vnd Saffran/ gnugsam/ daß starck
          schmeckt/ vnd machs wol süß/ daß kein ander Materia darzu kompt/ als Essig vnd Wein. 

          And when the swan is roasted/ so you can in place on a clean round board/ that is nicely
          cleanly turned (on a lathe)/ Nail it with clean white nails/ and let it stay like this/ until it
          becomes cold/ when it is cold/ then it becomes stiff and hard/ that makes the instrument/
          Dress it on the other hand the head/ neck/ wings/ and tail/ and when it is prepares/ then
          set it on a dish or silver/ pour a jellied broth/ that is boiled from clean feet/ over it/ and
          that you take nothing to it/ but cinnamon and saffron/ enough/ that strongly tastes/ and
          make it well sweet/ that no other material comes to it/ than vinegar and wine

          Denn wenn du es lauterest/ so wirdt es gut vnd wolgeschmack. Geuß darnach in die
          Schüssel/ da der Schwan innen stehet/ las fein kalt werden/ vnd gestehen/ so wirdt es ein
          schöne Gallrat seyn/ gibt dem gebratenen Schwan ein schöne zier/ ist lieblich vnd schön
          für ein Schawessen. Du magst jn darnach vbergülden/ vbersilbern/ oder zieren wie du
          wilt.

          Then when you have clarified it/ so it becomes good and well tasting. Pour then in the
          dish/ that the swan stands in/ let it become nicely cold/ and stand/ like this it is a
          beautiful galantine/ give the roasted swan a beautiful adornment/ it is lovely and beautiful
          for a show-food (subtlety). You might gild or silver it/ or adorn as you will.
        • grasse@mscd.edu
          Welcome Home, I hope you enjoyed Pennsic! your two questions: the instrument is some specialized iron armature/thing designed to make the roasted bird stand
          Message 4 of 10 , Aug 15, 2007
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            Welcome Home,
            I hope you enjoyed Pennsic!

            your two questions: the 'instrument' is some specialized iron
            armature/thing designed to make the roasted bird stand up once it is
            roasted. You are pushing it into the legs, not the wings. Which
            clarifies the next question: Solen are soles. It comes from Fuss-
            solen or the bottoms of your feet. He specifies they need to be FLAT
            so when you mount the thing on the board it will stand firmly/steadily.

            The way I see the presentation is that you pour the sauce over the base
            and the feet to make it look like it is standing in a pond.

            In Service
            Gwen Cat

            ----- Original Message -----
            From: Ranvaig Weaver <ranvaig@...>
            Date: Wednesday, August 15, 2007 1:40 pm
            Subject: [cooking_rumpolt] Vom Schwan

            > I'm not sure what is going on with Yahoo, but I posted this twice
            > from my email program
            > and it hasnt shown up. So here goes a try posting from the Yahoo
            > page. Sorry for
            > duplications.
            >
            > Ok, I'm back from Pennsic... and translating again. In between
            > doing still more Pennsic
            > laundry.
            >
            > In the fourth recipe, what does "Solen" mean? The only definition
            > I found is "brine" which
            > doesn't seem right. And can anyone tell just what you are doing
            > with the "instrument"? Is
            > it to hold the wings open while it roasts? I have to admit that
            > having feathers and jellied
            > broth in one dish seems odd.
            >
            > Ranvaig
            >
            >
            > Vom Schwan seindt viererley Speiß vnd Trachten zu machen.
            >
            > From Swan there are four dishes to make.
            >
            > 1. Rucken warm abgebraten.
            >
            > Back roasted warm.
            >
            > 2. Kalt in Pasteten mit seiner zugehörung/ die Federn oben auff
            > die Pasteten gemacht.
            >
            > Cold in pie with its accompaniments/ the feathers arranged over
            > the pie.
            >
            > 3. Gebraten vnd kalt lassen werden.
            >
            > Roasted and let become cold.
            >
            > 4. Widerumb die Schwan gebraten. Richt ihn zu/ vnd rupff ihn biß
            > auff die Flügel/
            > Schwantz vnd Haltz/ zeuch jm die haut ab/ füll sie auß/ vnd laß
            > sie trucken werden in
            > einem Offen/ Nim(b) den Schwan/ vnd steck jn an ein Speiß/ nim(b)
            > Instrument/ die fein
            > geschmedig gemacht von Eysen/ steck sie durch diezwey Bein/ vn(d)
            > schaw/ daß die
            > Instrument and der Solen fein breit seind/ daß auch ein drey oder
            > vier Löcher darein
            > geschlagen seind. 
            >
            > On the other hand the swan roasted. Prepare it/ and pluck it
            > except for the wings/ tail and
            > neck/ pull the skin off of it/ stuff it/ and let it become dry in
            > an oven/ Take the swan/ and
            > stick it on a spit/ take an instrument/ that is made nicely
            > pliable from iron/ stick it
            > through both legs/ and look/ that the instrument and the Solen are
            > nicely wide/ that also
            > three or four holes are made in it.
            >
            > Vnd wenn der Schwan gebraten/ so kanstu in stellen auff ein
            > saubers rundes Bret/ dz fein
            > rein gedrechselt/ nagel jn an mit saubern weissen Nägeln/ vnd laß
            > jn also bleiben/ biß daß
            > er kalt wirt/ wenn er kalt ist/ so wirt er steiff vnnd starck/ das
            > machen die Instrument/
            > Mach jm widerumb den Kopff/ Haltz/ Flugel and Schwantz/ an/ vnnd
            > wen er zugerichtet
            > ist/ so setz ihn in eine Schüssel oder Silber/ gueß ein Gallrat
            > Brüh/ die von lautern Füß ist
            > gesotten/
            > darüber/ vnd daß du nichts darzu nimmest/ als Zimmet vnd Saffran/
            > gnugsam/ daß starck
            > schmeckt/ vnd machs wol süß/ daß kein ander Materia darzu kompt/
            > als Essig vnd Wein. 
            >
            > And when the swan is roasted/ so you can in place on a clean round
            > board/ that is nicely
            > cleanly turned (on a lathe)/ Nail it with clean white nails/ and
            > let it stay like this/ until it
            > becomes cold/ when it is cold/ then it becomes stiff and hard/
            > that makes the instrument/
            > Dress it on the other hand the head/ neck/ wings/ and tail/ and
            > when it is prepares/ then
            > set it on a dish or silver/ pour a jellied broth/ that is boiled
            > from clean feet/ over it/ and
            > that you take nothing to it/ but cinnamon and saffron/ enough/
            > that strongly tastes/ and
            > make it well sweet/ that no other material comes to it/ than
            > vinegar and wine
            >
            > Denn wenn du es lauterest/ so wirdt es gut vnd wolgeschmack. Geuß
            > darnach in die
            > Schüssel/ da der Schwan innen stehet/ las fein kalt werden/ vnd
            > gestehen/ so wirdt es ein
            > schöne Gallrat seyn/ gibt dem gebratenen Schwan ein schöne zier/
            > ist lieblich vnd schön
            > für ein Schawessen. Du magst jn darnach vbergülden/ vbersilbern/
            > oder zieren wie du
            > wilt.
            >
            > Then when you have clarified it/ so it becomes good and well
            > tasting. Pour then in the
            > dish/ that the swan stands in/ let it become nicely cold/ and
            > stand/ like this it is a
            > beautiful galantine/ give the roasted swan a beautiful adornment/
            > it is lovely and beautiful
            > for a show-food (subtlety). You might gild or silver it/ or adorn
            > as you will.
            >
            >
          • ranvaig@columbus.rr.com
            ... Welcome home is what they say when you GET to Pennsic! Pennsic was too hot and too wet, but was still a blast. I didnt see nearly as much as I wanted, but
            Message 5 of 10 , Aug 15, 2007
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              >Welcome Home,
              >I hope you enjoyed Pennsic!

              Welcome home is what they say when you GET to Pennsic!

              Pennsic was too hot and too wet, but was still a blast. I didnt see nearly as much as I wanted, but had a great time anyway. I only made it to one class, but it was one making simple metal jewelry that I took with my daughter.

              Ranvaig
            • scribe0002@aol.com
              Ranvaig is quite right. Welcome home is the greeting to Pennsic . . . be careful on your town run is what we say at the end . . . the extended town run of 50
              Message 6 of 10 , Aug 15, 2007
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                Ranvaig is quite right. Welcome home is the greeting to Pennsic . . . be
                careful on your town run is what we say at the end . . . the extended town run
                of 50 weeks . . . =o)

                Yes, it was hot and sweaty (there will be a bottle of Fabreez packed next
                year) and wet and exciting in unpleasant ways at times . . . but my laundry is
                done, I've soaked in the tub and I'm ready to go back ~now~

                Just a thought for next year . . . for those who can and do attend this
                event, perhaps we can plan a get-together . . . a round table discussion in the
                University, even . . . I'd make time for that class, I would. =o)

                ~gise


                In a message dated 8/15/2007 8:49:31 P.M. Eastern Daylight Time,
                ranvaig@... writes:

                >Welcome Home,
                >I hope you enjoyed Pennsic!

                Welcome home is what they say when you GET to Pennsic!

                Pennsic was too hot and too wet, but was still a blast.






                ************************************** Get a sneak peek of the all-new AOL at
                http://discover.aol.com/memed/aolcom30tour


                [Non-text portions of this message have been removed]
              • ranvaig@columbus.rr.com
                ... I hope to do such a roundtable at the November 3-4 cook symposium in Three Hills, aka Kalamazoo, MI, if any of you can make it. I can t ask for time off
                Message 7 of 10 , Aug 15, 2007
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                  >
                  >
                  >Just a thought for next year . . . for those who can and do attend this
                  >event, perhaps we can plan a get-together . . . a round table discussion in the
                  >University, even . . . I'd make time for that class, I would. =o)

                  I hope to do such a roundtable at the November 3-4 cook symposium in Three Hills, aka Kalamazoo, MI, if any of you can make it. I can't ask for time off from work until 2 months before, but usually its approved.

                  Ranvaig
                • tgrcat2001
                  Gracious Giese, Sadly, barring winning a sizable jackpot, Pennsic will have been a ONCE in my lifetime event. For me that was Pennsic XXX and between the
                  Message 8 of 10 , Aug 15, 2007
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                    Gracious Giese,

                    Sadly, barring winning a sizable jackpot, Pennsic will have been a
                    ONCE in my lifetime event. For me that was Pennsic XXX and between
                    the HEAT, Humidity, panic attack (my first ever) in my tent and
                    SPIDER in my unmentionables I am quite content to have it be just
                    that. Besides, as long as I am employed in higher education, this
                    week and next are the CRUNCH times, and last week is the one I have
                    to get totally caught up and ready to deal with that crunch.

                    Perhaps a more 'civilized' (read NOT in a tent PLEASE) and possibly
                    also more central location might be considered at some future time?

                    In Service
                    Gwen (NOPE the lady does NOT camp) Cat


                    --- In cooking_rumpolt@yahoogroups.com, scribe0002@... wrote:
                    >
                    >
                    > Ranvaig is quite right. Welcome home is the greeting to
                    Pennsic . . . be
                    > careful on your town run is what we say at the end . . . the
                    extended town run
                    > of 50 weeks . . . =o)
                    >
                    > Yes, it was hot and sweaty (there will be a bottle of Fabreez
                    packed next
                    > year) and wet and exciting in unpleasant ways at times . . . but my
                    laundry is
                    > done, I've soaked in the tub and I'm ready to go back ~now~
                    >
                    > Just a thought for next year . . . for those who can and do attend
                    this
                    > event, perhaps we can plan a get-together . . . a round table
                    discussion in the
                    > University, even . . . I'd make time for that class, I would. =o)
                    >
                    > ~gise
                    >
                  • xina007eu
                    ... doing still more Pennsic laundry. ... I found is brine which doesn t seem right. And can anyone tell just what you are doing with the instrument ? Is
                    Message 9 of 10 , Aug 27, 2007
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                      --- In cooking_rumpolt@yahoogroups.com, ranvaig@... wrote:
                      >
                      > Ok, I'm back from Pennsic... and translating again. In between
                      doing still more Pennsic laundry.
                      >
                      > In the fourth recipe, what does "Solen" mean? The only definition
                      I found is "brine" which doesn't seem right. And can anyone tell
                      just what you are doing with the "instrument"? Is it to hold the
                      wings open while it roasts? I have to admit that having feathers and
                      jellied broth in one dish seems odd.
                      >
                      > Ranvaig

                      > 4. Widerumb die Schwan gebraten. Richt ihn zu/ vnd rupff ihn biß
                      auff die Flügel/ Schwantz vnd Haltz/ zeuch jm die haut ab/ füll sie
                      auß/ vnd laß sie trucken werden in einem Offen/ Nim(b) den Schwan/
                      vnd steck jn an ein Speiß/ nim(b) Instrument/ die fein geschmedig
                      gemacht von Eysen/ steck sie durch diezwey Bein/ vn(d) schaw/ daß die
                      Instrument and der Solen fein breit seind/ daß auch ein drey oder
                      vier Löcher darein geschlagen seind.
                      >
                      > On the other hand the swan roasted. Prepare it/ and pluck it except
                      for the wings/ tail and neck/ pull the skin off of it/ stuff it/ and
                      let it become dry in an oven/ Take the swan/ and stick it on a spit/
                      take an instrument/ that is made nicely pliable from iron/ stick it
                      through both legs/ and look/ that the instrument and the Solen are
                      nicely wide/ that also three or four holes are made in it.
                      >
                      > Vnd wenn der Schwan gebraten/ so kanstu in stellen auff ein saubers
                      rundes Bret/ dz fein rein gedrechselt/ nagel jn an mit saubern
                      weissen Nägeln/ vnd laß jn also bleiben/ biß daß er kalt wirt/ wenn
                      er kalt ist/ so wirt er steiff vnnd starck/ das machen die
                      Instrument/ Mach jm widerumb den Kopff/ Haltz/ Flugel and Schwantz/
                      an/ vnnd wen er zugerichtet ist/ so setz ihn in eine Schüssel oder
                      Silber/ gueß ein Gallrat Brüh/ die von lautern Füß ist gesotten/
                      > darüber/ vnd daß du nichts darzu nimmest/ als Zimmet vnd Saffran/
                      gnugsam/ daß starck schmeckt/ vnd machs wol süß/ daß kein ander
                      Materia darzu kompt/ als Essig vnd Wein.
                      >
                      > And when the swan is roasted/ so you can in place on a clean round
                      board/ that is nicely cleanly turned (on a lathe)/ Nail it with clean
                      white nails/ and let it stay like this/ until it becomes cold/ when
                      it is cold/ then it becomes stiff and hard/ that makes the
                      instrument/ Dress it on the other hand the head/ neck/ wings/ and
                      tail/ and when it is prepares/ then set it on a dish or silver/ pour
                      a jellied broth/ that is boiled from clean feet/ over it/ and that
                      you take nothing to it/ but cinnamon and saffron/ enough/ that
                      strongly tastes/ and make it well sweet/ that no other material comes
                      to it/ than vinegar and wine
                      >
                      > Denn wenn du es lauterest/ so wirdt es gut vnd wolgeschmack. Geuß
                      darnach in die Schüssel/ da der Schwan innen stehet/ las fein kalt
                      werden/ vnd gestehen/ so wirdt es ein schöne Gallrat seyn/ gibt dem
                      gebratenen Schwan ein schöne zier/ ist lieblich vnd schön für ein
                      Schawessen. Du magst jn darnach vbergülden/ vbersilbern/ oder zieren
                      wie du wilt.
                      >
                      > Then when you have clarified it/ so it becomes good and well
                      tasting. Pour then in the dish/ that the swan stands in/ let it
                      become nicely cold/ and stand/ like this it is a beautiful galantine/
                      give the roasted swan a beautiful adornment/ it is lovely and
                      beautiful for a show-food (subtlety). You might gild or silver it/
                      or adorn as you will.
                      >

                      Hi Ranvaig,

                      the modern German word you are looking for is "Sohle" = sole (of a
                      foot or shoe). I think the idea if it is to use iron instrumenst to
                      support or fixate the feet and legs of the swan. I think the idea is
                      that the swan should be displayed in a lifelike position after it has
                      been cooked. I guess this is also why they remove the skin rather
                      than plucking the bird.
                      The way I interpret it, the skin, tail etc. are later stuck on to the
                      cooked swan, then the swan is nailed on to a support, presumably
                      through the 3 to 4 holes in the soles of the "instruments", and then
                      the jellied broth is poured over the feet or maybe even up to the
                      belly so that once the jelly has set you get an impression of the
                      swan standing or floating in water.

                      Best regards,

                      Christina
                    • Mary Sanger
                      Greetings! (or should I say Guten Tag! ) I m working on a period Lebkuchen recipe out of Sabina Wasselrin s Kochbuch. I m having trouble finding translations
                      Message 10 of 10 , Aug 27, 2007
                      • 0 Attachment
                        Greetings! (or should I say "Guten Tag!")

                        I'm working on a period Lebkuchen recipe out of Sabina Wasselrin's Kochbuch.

                        I'm having trouble finding translations for a couple of measurements:
                        One is instructed to start with a Mass or measure of honey.
                        The next line says:
                        "unde eine halbe Vierdung of Zucker". Then it says" Nimt ein halbe Vierling
                        Mehl."

                        I know Vier mean "four" and Viertel means " a quarter", but I'm at a loss on
                        Vierdung and Vierling, esp. since they both refer to dry ingredients (sugar
                        and flour). My circa WWI German dictionary is of no help on these.

                        Would someone please enlighten me? Danke schoen!

                        Rose Marian
                        Northshield


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