A 12th Night Feast served at an shire SCA event outside Hamburg, Germany in 2004 by Giano Balestriere.
NOTE: See also the files: 12th-nite-fst-art, 12th-N-Oertha-art, Drach-hist-msg, Carbonadoes-art, sauces-msg, onions-msg, cucumbers-msg, eggs-msg, mustard-msg, feasts-msg, feast-ideas-msg.
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Date: Tue, 11 Oct 2005 22:44:36 +0200
From: Volker Bach <carlton_bach at yahoo.de>
Subject: Re: [Sca-cooks] Seekin Recipe ideas
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Am Montag, 10. Oktober 2005 17:50 schrieb wildecelery at aol.com:
> The Student Groups at dartmouth College is hosting a small feast 20-40
> people on November 12. The feastocrat is hoping to do a Christmas or
> Yule theme... does anyone have simple recipes with solid documentation
> that are inexpensive to prepare, easy to find the ingredients for, and
> simple to vary the quantity on?
Can't really think of any particularly winter-themed ones, but these are
definitely wintery and easy and relatively cheap to shop for (we served them
for a Twelfth Night). You may have trouble getting brown mustard seed, and a
goose may not meet your definition of 'inexpensive' (we had a feast budget of
around $8 per capita on this one), but still, it was good.
Giano
TWELFTH NIGHT 2004 MENU
Lunch
Carbonadoes with Sauces and Bread
From Franz de Rontzier (1598)
Karbanart von Rinder unnd Hamelfleisch / Schwein / Hirsch unnd Rehe
Wildbrat
Wenn mans thun will / mag man uber die Karbanart / wenn sie gar sein / Wein
oder Bieressig geben. Man sol sie allezeit / ehe sie gebraten werden / mit
einem Messerruecken schlagen da§ sie moerbe werden.
Carbonadoes of Beef and Mutton, Pork, and Venison of Hart and Roe Deer
If you want you can pour vinegar or alegar over the carbonadoes once they
are grilled. You must always beat them with the back of a knife before they
are grilled so that they become tender.
...
3. Item man vermischet Salz und Pfeffer / bestrewet sie damit unnd bradet
sie darnach auff einer Rost / wenn sie gar sein gibt mans also warm zum
tische.
4. Item man bestrewet sie mit Saltze und Ingber / und bradet sie auff einer
Rost / und gibts zu tische.
5. Item / man bestrewet sie mit Muscatenblumen unnd Saltz / unnd
bradet sie
auff einer Rost / etc.
6. Item / man bestrewet sie mit Saltze und Negelein / bradet sie dann ab /
etc.
3. You mix salt and pepper, sprinkle them with it, then roast them on a
griddle and serve them when they are done.
4. You sprinkle them with salt and ginger, fry them on a griddle, and
serve them.
5. You sprinkle them with salt and mace and fry them on a griddle etc.
6. You sprinkle them with salt and cloves, fry them, etc.
...
Redaction:
This one's simple.
2 lbs pork chops or roast
salt
cloves
ginger
mace
oil
If using roast, cut into 8-10 slices. Work with a mallet or the back of a
knife for a few seconds each until flattened out slightly and tenderised. Rub
with a little salt and ginger, cloves, or mace according to taste (slightly
flouring them may also help). Fry in a hot pan till done, or barbecue on a
grill. The spices add anm interesting not to otherwise mundane pork
chops.
Onion Relish
14. Item / man bradet Zwybeln in bradfeist / wens ein wenig gebraten / thut
man Essig / Pfeffer und Saltz darein / gibts uber die gebraten Karbanarten
/ etc.
14. You fry onions in dripping and when they are fried a little you add
vinegar, pepper and salt and pour it over the fried carbonadoes etc.
...
Redaction:
4-6 medium-sized mild onions
1/4 cup beef suet or beef dripping
1/4 cup white wine vinegar
pepper
salt
Peel and finely dice the onions. Melt the suet or dripping in a pan and fry
the onions until glassy and soft. Add vinegar, salt and pepper to taste and
serve warm. This is delicious with all kinds of meat.
Lemon Sauces
19. Item / man treufft Zitrunensafft uber die gebraten Karbanarten / und
besprengt sie mit Saltz und Muscatenblumen / etc.
20. Item / man kocht Zitrunen in scheiben zerschnitten / Ingber und Zucker
in Wein / gibt's uber die gebraten Karbanarten / etc.
19. You drip lemon juice over the roasted carbonadoes and sprinkle them with
salt and mace etc.
20. You boil lemon slices, ginger and sugar in wine and pour it over the
roasted carbonadoes etc.
Redaction:
The easy way is to drizzle lemon juice over the chops. The harder way
is:
4-6 lemons
1 cup dry white wine
1/2 - 1 cup sugar
ginger
Peel and slice the lemons, removing any pips. Make sure to remove most of the
white pith or the relish turns out too bitter. Place in a small pot with wine
and 1/2 cup sugar and boil till the lemons fall apart. Add sugar to taste to
get the right balance of sweet and sour. If desired, strain through a coarse
sieve or foodmill (though if you removed enough of the pith the resulting
relish should be fairly liquid and homogenous already). The sweet-sour
flavour creates an interesting contrast to the hot spices.
...
Cucumber Salad
31. Item / man schneidet Augurcken in scheiben / gibt sie sampt Baumoel
unnd Weinessig uber die gebraten Karbanarten / bestrewet sie mit Saltz unnd
Pfeffer / etc.
31. You slice cucumbers and pour them over the fried carbonadoes with olive
oil and vinegar, sprinkle them with pepper and salt and etc.
Redaction:
A very basic cucumber salad, this requires
1 salad cucumber
white wine vinegar
olive oil
salt
pepper
Peel the cucumber if desired, then slice thinly. Add oil and vinegar to taste
and sprinkle with salt and pepper. Serve chilled. If you have a firmer, more
organic-type cucumber, this can also be diced, making a semi-liquid cucumber
relish.
Dinner
Mustard Eggs
> From Marx Rumpoldt
Nim Eyer / die hart gesotten / unnd sauber geschelt seyn / schneidt sie
viertel weiss / oder rundt unnd dŸnn. Nimm Butter in ein Pfannen / mach sie
hei§ / und wirff die harten Eyer darein / rš§t sie wol in der Butter / und
versaltz sie nicht / thu sauren Senff / der mit Essig angemacht ist darein /
wirffs zwey oder dreymal mit dem Senff umb in der Pfannen / gibs warm auff
ein Tisch / so ist es gut und wolgeschmack
Take eggs that are boiled hard and shelled cleanly, quarter them or slice them
thin. Heat butter in a pan, place the eggs in it and fry them. Do not
oversalt. Add sour mustard that is made with vinegar, stir it around two or
three times in the pan and serve it hot. That is good and tasty.
Redaction:
5 hard-boiled eggs
1 tbsp butter
3-4 tbsp mild mustard vinegar
Shell and quarter or slice the eggs. Heat the butter in a pan and fry the eggs
briefly, adding the mustard once they are warmed through. Stir them
vigorously until coated fairly evenly, then serve immediately, piping hot.
Meats
Goose on Onions
Noodles cooked with pease broth and mace, with butter, and made yellow a bit,
these will be good and tasty.
Redaction:
1 lb pasta
2 tbsp butter
mace
saffron
Heat water (or pease broth if you can get itu) in a pot. When it boils, throw
in a generous pinch of saffron, then the pasta. Cook al dente, strain, and
season with mace to taste. Add the butter to the hot noodles and stir. Serve
hot.
> From Marx Rumpoldt
Gebratene GŠns mit Zwibeln im gescharb. Nimm die Zwibeln / schel und schneidt
sie breit / und gar dŸnn / thu sie in Butter / unnd schwei§ sie wol / da§ du
sie doch nicht verbrennest / auch nicht braun machst / thu ein wenig Mehl
darein / und rŸrs umb / und ist zu viel Butter daran / so seig sie ab / und
geu§ ein gute RindtfleischbrŸh / die wolgeschmack ist / darein / mach sie an
mit gestossen Pfeffer / so wirt es ascherfarb von dem Pfeffer / thu ein wenig
schwartze Rosein / die sauber ausgewaschen seyn / darein / und la§ mit den
Zwibeln eynsieden / da§ fein dick wirt / so wirt es gut / wolgeschmack / und
fein s٤ von Zwibeln. Du magst es saur machen / oder also lassen / doch ohne
Essig ist es besser. Unnd wenn du die gebratne Gans anrichtest / so thu das
gescharb darunter / denn solche gescharb seindt zu vielerley Gebratens gut zu
geben.
Roast goose with chopped onions. Take the onions, peel them and cut them broad
and thin, put them in butter and fry them, but do not burn them or let them
get brown. Add a little flour and stir, and if you have too much butter, pour
some off. Add good, flavorful beef broth to it and season it with ground
pepper so it becomes ash-colored from the pepper. Add black raisins that are
well washed and boil them together with the onions until it becomes nicely
thick. Thus it will become tasty and nicely sweet from the onions. You can
make it sour or leave it sweet, but it is better without vinegar. When you
serve the goose, put the chopped onions underneath, for this kind of chopped
(food) is good to serve with all kinds of roast.
Redaction
1 roasting goose (if possible with giblets)
1 kg mild onions
1/2 lb raisins
1/2 cup butter
2 cups beef broth (if you can not get the giblets)
pepper
salt
dried sage
oil
Combine pepper, salt and sage in a mortar and grind together. Rub the goose
with it, place in an oiled roasting pan and roast in a hot oven till done,
turning once or twice and basting regularly. Meanwhile, place giblets in a
pot with 3-4 cups of salt water and boil for 90-120 minutes to make stock
(this tastes much better with goose than beef stock in my opinion, though
beef stock also works for this recipe).
When the stock is nearly done, peel and slice the onions into rings. Heat the
butter at the bottom of a large, heavy saucepan and fry the onion rings till
glassy and soft and beginning to go brown, stirring regularly to prevent them
from burning. Add raisins and stock, and pepper generously. Simmer for
another 5-10 minutes to soften, then turn out onto a serving dish and serve
the roasted goose on top. A showy dish, well worth the effort.
Beef Stew
> From Marx Rumpoldt
Hauw Rindtfleisch von Riben / da es am dŸnsten ist / zu stŸcken / setz es mit
Wasser zu / und verfaum es sauber / ist es fett / so schšpff es ab / und
schmelz ein Kraut darmit /unnd wenn es halb gesotten ist / so thu es au§ der
BrŸh in ein Wasser / und sŠuber es au§ / thu es in ein sauberes Geschirr /
und seig die BrŸh durch ein HŠrin Tuch darauff / thu eingebrennt Mehl
darein / und ein wenig Essig / ninmm gestossen Ingwer / gantzen Pfeffer /
ungeschmŠlzte frische Butter / unnd gesaltzte Limonien darunter / Steck die
Limonien an ein Spie§ / und thu sie in den Kessel / unnd wenn du schier wilt
anrichten / so hack grŸne wolschmeckende KerŠuter darein / la§ ein wenig mit
frischer Butter aufsieden / leg die Limonien darauff / und wirff klein
geschnittene Petterdsilge darŸber / so ist es weiss und zierlich.
Chop up beef from the ribs where it is thinnest, cook it in water, remove the
scum, and if it is fat, take that away and lard cabbage with it. When it is
half cooked, take it out of its broth into water and clean it, then place it
in a clean pot. Strain the broth onto it through a haircloth and add browned
flour and a little vinegar. Mix in ground ginger, whole peppercorns, unlarded
fresh butter and salted limes (likely lemons). Stick the limes on a spit,
place them in a kettle, and when you are just about to serve, chop green
aromatic herbs into it and boil it with a little fresh butter, place the
limes on top and scatter chopped parsley over it. That way it will be white
and pretty.
Redaction:
1 lb cubed lean stewing beef
3-4 lemons (salt-pickled if you can get them)
1 bunch parsley
1 bunch mixed herbs
2 tbsp butter
whole peppercorns
ginger
salt
flour
Heat 3-4 cups of salt water in a heavy stewpot. When boiling, add the beef and
stir, skimming off any fat or scum that rises to the survce (with
good-quality beef that should not be a problem). After 20-25 minutes of
simmering, thicken the stew with flour and add ginger, whole peppercorns,
chopped herbs and pickled lemons (or fresh lemons, sliced rubbed with salt).
Continue cooking for another 5-10 minutes, stirring regularly. Chop the
parsley and sprinkle over the stew just before serving. The lemon flavour
makes a nice addition to optherwise fairly normal stew.
Lamb Roast with Lemon and Sage
> From Marx Rumpoldt
Hinterschlegel kalt abgebraten / unn mit grŸner Salbey / Pomeranzen oder
Limonien gespickt / oder mit Weichselsalsen darŸber gegossen / oder mit einem
Ÿberzognen Confect / so sihet es fein wei§ und braun / oder mach ein
gehacktes darau§ / wenns gebraten unn warm ist. Gesotten kalt oder warm ists
auch gut.
Leg of lamb (or mutton) roasted cold with green sage or bitter oranges or
limes (likely lemons), or with cherry sauce poured over it or with candied
confits so that it looks nicely white and brown. Or you can make a mincemeat
of it when it is roasted and warm. It is also good boiled, warm or cold.
Redaction:
1 leg of lamb
1 or 2 lemons
olive oil
sage
Cut one lemon into segments. Make small cuts into the leg of lamb and insert
lemon slivers (if using a deboned leg, a second, whole peeled lemon can be
used to fill the cavity left by the bone). Rub the outside of the leg of lamb
with olive oil and sprinkle with sage. Place in an oiled roasting pan and
roast in a hot oven till done, regularly sprinkling with hot water. Serve hot
(you can remove the lemon slivers before or leave the diners to eat around
them).
Pork Roast in Rye Crust
From Marx Rumpoldt
Nimm die Fšrderkeul / und schlag sie in einen Ruckenteig / wenns gebacken
ist / so la§ es kalt werden / so ist es eine gute Spei§. Du kansts auch klein
schneiden / sonderlich von den Riben kleine stŸcklein gehackt / und in ein
auffgetriebene Pasteten / es sey von weissem oder grobem Teig eyngemacht / es
sey mit Limonien oder Agrastbeeren / oder Klosterbeer / gelb oder wei§ / ist
es auf beyde manier gut.
Take the foreleg (of pork) and wrap it in rye dough. When it is baked, leave
it to cool and it will be good food. You can also do this with pork cut up
small, especially the little piecec chopped from the ribs, and place it in a
risen pastry, be it from white or coarse dough, with limes (probably lemons),
or /agrast/berries (sour gooseberries?) or /kloster/berries (sweet
gooseberries?), yellow or white, it is good either way.
Redaction:
2 lbs boneless pork roast
1 lb rye flour
1 sachet dry yeast
sourdough starter
salt
pepper
extra flour
Mix the rye flour with dry yeast, a pinch of salt, and enough sourdough
starter (follow manufacturer's instructions or own best practice as batches
differ significantly). Add lukewarm water to make a stiff dough and leave to
rise in a covered bowl for 3-5 hours (till roughly doubled). Clean and rub
the roast with salt and pepper. Turn out the dough onto a floured surface and
roll out large enough to wrap around the roast with floured hands. Place the
roast on the dough, bottom side up, and wrap, gently closing theedges. Prick
the top several times, then carefully flip over onto a buttered or oiled
baking dish. Bake at high temperature for 2 hours (unless you have truly
excellent pork, you will find the meat sweating out copious amounts of juice
soaking the bottom crust. Ladling off this juice helps the whole thing hold
together, but it will not become a cohesive loaf by itself in my experience).
Slice and serve warm or cold.
Sauces
Lemon Relish
From Marx Rumpoldt
Klein gehackt Zitron mit weissem Zucker / der wol gestossen ist /
abgemacht
Chopped lemons with white sugar, well ground.
Redaction
2 lemons
1/4 - 1/2 cup fine sugar
Peel and dice the lemons, taking care to remove all the pith and the pips. Add
sugar to taste (1/8 to 1/4 cup per lemon seem to be a good guideline). Serve
cold. This is Rumpoldt's variation on de Rontzier's lemon relish, a little
easier and less syrupy, but demanding mouch greater care.
Brown Mustard
From Marx Rumpoldt
Braun Senff mit lauterm Essig angemacht / ist auch gut
Brown mustard made with clear vinegar is also good.
Redaction:
4 tbsp grown mustardseed, coarse-ground (by preference fresh)
4 tbsp yellow mustardseed flour
6-8 tbsp white wine vinegar
Combine the brown and yellow mustardseed in a small bowl, adding vinegar by
the spoonful and stirring till a thick liquid develops. Cover and let rest
for 4-6 hours, then stir again and if necessary add more vinegar to return to
semi-fluid consistency. Careful when serving this one - it has bite.
Especially when you grind the dark mustardseed fresh as I did.
Almond Garlic Sauce
> From Marx Rumpoldt
Nim newe N٤ und Mandeln / die sauber geschelet seyn / unnd etwan ein halbe
zeh Knobloch / sto§ es durcheinander / und nimm ein gute KapaunenbrŸh / die
lauter und nicht fei§t / nimm die Brosamen von einem Weck / und weich sie in
die BrŸhen / sto§ die NŸ§ darunter / da§ fein dick wirt / nimm die BrŸh
darunter / da§ nicht gar zu dick wirt / gib es auff ein kleineSchŸssel / so
ist es gut und wolgeschmack.
Take fresh nuts and almonds shelled cleanly and half a clove of garlic and
grind it together. Take capon broth that is clear anmd not fat and the crumbs
of a hand loaf, soak them in the broth and grind the nuts into that so that
it becomes nicely thick. Add broth so that it does not become too thick.
Serve it in a small bowl, thus it will be good and tasty.
Redaction:
1 cup blanched almonds (or mixed blanched almonds and nuts)
2 slices white bread, crust removed
1 cup chicken stock
1 clove garlic
Soak the bread in the chicken broth. Chop the garlic in a food processor. Add
the almonds (and nuts, if you have them) and process till powdery. Add the
bread and puree to a homogenous semi-liquid, adding more stock if necessary.
Serve warm - it becomes unpalatable when it cools and the top dries out.
Side Dishes
Apple Puree
From Marx Rumpoldt
Epffelmu§ mit Zimmet und klein Rosein in Butter gekocht / unnd wenn du es
anrichtest / so schneid ein Weck fein lŠnglicht / rš§ts au§ der Butter / da§
er resch ist / stecks in das Epffelmu§ / und bestrŠw ea mit Zucker / gibs
warm auff ein Tisch / so ist es gut und wolgeschmack
Apple puree with cinnamon and small raisins cooked in butter. When you wish to
serve it, cut a hand loaf into thin slices, fry them in butter until they are
crisp, stick them into the apple puree, sprinkle it with sugar and serve it
hot. That is good and tasty.
Redaction:
1 lb apple puree (dry-cooked homemade if best)
3 tbsp butter
2 slices white bread
1/2 cup raisins
sugar
cinnamon
Cut the bread slices into finger-thick lengths. Heat 1 tbsp of butter in a pan
and fry the bread fingers till crisp. Remove from pan, clear of crumbs, add
another tablespoon of butter and ladle half the apple puree into the pan.
Stir till heated through, add cinnamon to taste, remove and repeat the
process with the second half. When serving, stick the bread fingers upright
into the bowl of hot buttered apple puree and sprinkle with white sugar. In
fact you could leave out the butter and just serve hot apple puree like this
and it would still be delicious.
Tart Cherry Puree
From Marx Rumpoldt
Weichselmu§. Nim Weichsel / rei§ sie vom Stengel hinweg / und wasch sie au§ /
thu sie in ein Fischkessel / und schneid weck darein / geu§ Wasser darŸber /
und la§ damit sieden / streich es durch ein HŠrin Tuch / da§ fein dick ist /
thu es widerumb in ein uberzindten Fischkessel / rŸr gestossenen Zimmetrinden
und Zucker darunter / setzs auff Kolen / und rŸrs umb / bi§ dz auffseudt /
richt es in ein SchŸssel an / und wenn du es wilt auf ein Tisch geben / es
sey kalt oder warm / so bestrŠw es mit uberzogenem Fenchel / so ist es gut
und wolgeschmack.
Tart cherry puree. Take tart cherries, remove the stems and wash them. Place
them in a fish kettle with slices of hand loaves and water and boil it. Pass
it through a nicely thick hair cloth and return it to a tinned fish kettle.
Stir in ground cinnamon bark and sugar and place it over the coals until it
boils. Serve it in a bowl, and when you wish to send it to the tablebe it
cold or warm, sprinkle it with candy-coated fennelseed. Thus it will be good
and tasty.
Redaction
If you have them, use fresh pitted cherries. Otherwise, those from a jar will
do.
1/2 lb cherries
1 cup sugar (less if jarred cherries are used)
2 slices white bread, crust removed
cinnamon
candied fennelseed
Boil the cherries with the sugar and enough juice (from the jar) or water to
cover until they fall apart. Pass through a sieve or foodmill and return to
the pot. Process the bread slices to crumbs in a blender and stir into the
cherry puree with the sugar and cinnamon. Boil until homogenous and thick.
This one went like hotcakes at our event.
Cabbage
from Marx Rumpoldt
Kšl. Weissen Kšl mit jungen HŸhnern und guter RindtfleischbrŸh angemacht / thu
Ingwer / MuscatenblŸt / frische Butter / und ein wenig eyngebrennt Mehl
darein / la§ darmit auffsieden / so wirt es gut und auch wolgeschmack.
Cabbage. White cabbage made with young chicken and beef broth, add ginger,
mace, fresh butter and a little browned flour to it and bring it to the boil.
That way it will be good and tasty, too.
Redaction:
1 small head white cabbage
4-5 cups beef stock
2-3 tbsp butter
flour
ginger
salt
Clean and quarter the cabbage and slice the quarters into thin strips,
discarding all hard and woody parts. Bring the beef stock to the boil in a
large pot and place the cabbage strips in it, simmering till soft. Season to
taste with salt and ginger, thicken the stock with flour and stir in the
butter. Serve hot. Cabbage tends to be boring, but this one is really not bad
at all. Ginger works well with the taste, for one thing.
Sauerkraut
From Marx Rumpoldt
Gehackt saures Kraut ist auch nicht bš§ / wenns gesotten ist / so macht mans
ab mit saurem Rahm und Butter.
Chopped sauerkraut is also not bad. When it is cooked, you mix it with sour
cream and butter.
Redaction:
1 lb sauerkraut
1 cup sour cream
2 tblsp butter
Heat the sauerkraut in a pot with a little water, stir in sour cream and
butter and serve hot. The milky flavour contrasts nicely with the
sourness of
the kraut.
Lentils
From Marx Rumpoldt
Nimm Linsen / wasch sie fein sauber au§ / und klaub sie. Nimm auch ein gute
RindtfleischbrŸh / la§ sieden / schneid Zwibeln und ein wenig Knobloch
darunter / da§ fein dick wirt / und wenns gekocht ist / so thu grŸne
wolschmeckende KrŠuter / die klein gehackt seyn / darunter / unn gesotten
Speck / la§ damit sieden / so wirt es gut und wolgeschmack. Du kanst auch
Linsen kochen one Zwibeln / wie es einer gern isset / so kann man es
zurichten.
Take lentils, wash them clean and pick out the dirt. Then take good beef
broth, boil it, and cut onions and a little garlic into it so it thickens.
When it is cooked, add aromatic green herbs that are chopped finely and
boiled bacon, boil it with that and it will be good and tasty. You can also
cook lentils without onions. They can be cooked according to one's
taste.
Fried Mushrooms
From Marx Rumpoldt
Du kanst auch Maurachen auff ein ander manier machen. Wenn sie sauber
gewaschen / so thut man sie in eine Pfannen / oder in ein Kessel / thu
Butter, Pfeffer und Saltz / darein / lass damit auffsieden / so geben sie
gnungsam feuchtigkeit von inen / la§ sie kurz eynsieden. Unnd wenn du schier
wilt anrichten / so thu darein grŸne wolschmeckende KrŠuter / die klein
gehackt seyn / so werden sie gut und wolgeschmack.
You can also make mushrooms (probably morels) in another fashion. When they
are washed clean, put them in a pan or pot with butter, pepper and salt and
heat them up quickly. They give enough liquid of themselves (to boil them).
Boil them briefly, and just before you wish to serve them add chopped green
aromatic herbs. Thus they will be good and tasty.
Redaction:
1 lb button mushrooms
4-6 tblsp butter
1 bunch mixed herbs
salt
pepper
Chop the herbs. Quarter or slice the mushrooms (only very small ones should
remain whole). Heat the butter in a heavy saucepan or stewpot. Turn down the
heat, add the mushrooms, salt and pepper and cover for five minutes till the
mushrooms shrink and sweat juice. Boil in their juice till done. Sprinkle
with the herbs before serving.
White Beets
From Marx Rumpoldt
Nimm weisse Ruben / schneidt sie Wirfflicht / und rš§t sie au§ heisser
Butter / geu§ ein RindtfleischbrŸh / die lindt gesaltzen ist / darŸber / setz
auff / und la§ eynsieden / da§ ein kurtze BrŸh gewinnet. Du magst darunter
thun Hammelfleisch / das gesotten ist / und auff dem Rost abgebreunt / oder
magst es one Fleisch geben / so ist eas auff allerley manier gut. Oder magsts
mit den Ruben sieden lassen / so wirt es fein braun / gut und wolgeschmack.
Take white turnips, dice them, fry them in hot butter and fill them up with
good beef broth that is lightly salted. Boil it down until it becomes a
'short broth'. You can add mutton that has been boiled and browned on the
griddle or serve it without meat, it is good in many fashions. Or you can
boil the mutton along with the turnips, thus it becomes nicely brown, good
and tasty.
Redaction:
1 lb white beets
3 tblsp butter
beef stock
salt
Wash, clean and cube white beets. Heat the butter in a saucepan and fry the
beet cubes till slightly softened, stirring constantly. Add stock to cover,
salt to taste and simmer till soft. Serve hot. I mixed them with carrots for
budgetary reasons and that worked well, too.
Green Lettuce with Red Beets
From Marx Rumpoldt
GrŸn Salat / der klein unnd jung ist / rote Ruben klein geschnitten / und
darŸber geworffen / wenn der Salat angemacht ist / unnd die rote Ruben
gesotten und kalt seyn.
Green lettuce that is small and young and red beets cut up small thrown over
it when the lettuce is made and the beets boiled and cooled.
Redaction:
1 head green lettuce (not iceberg)
1-2 boiled red beets
white wine vinegar
olive oil
Wash the lettuce, remove the outer leaves and cut into strips. Add vinegar and
oil to taste and let stand for an hour. Dice the beetroot and sprinkle on top
of the salad before serving. It looks lovely indeed.
Red Beet Salad
> From Marx Rumpoldt
Rot Ruben Salat / wenn sie gesotten seyn / so schneidt sie klein / lang oder
Wirfflicht / machs mit Oel / Essig und Saltz / ab / magsts s٤ oder saur
machen.
Red beet salad. When they are boiled, cut them up small, in strips or diced,
and make it with oil, vinegar and salt. You can make it sweet or sour.
Redaction:
1 lb boiled beetroot
olive oil
white wine vinegar
salt
Dice the boiled beetroots and add vinegar and oil. Salt to taste. Steep for
1-2 hours and serve. A no-nonsense salad, though it does not appeal to haters
of red beets, and there appear to be many of these.
Barley Porridge with Pepper
From Marx Rumpoldt
Gersten / die gesotten ist mit RindtfleischbrŸh / nicht gar zu dick / da§ dŸnn
und wolgeschmack ist. Nimm ein Hammelschlegel / der braun gebraten / und feun
mŸrb ist / unnd wenn du ihn anrichtest in eine SchŸssel / so geu§ die Gersten
darŸber / thu gesto§en Pfeffer darunter / so wird die Gersten sampt dem
Hammelschlegel fein braun. Du magst die Gersten saur machen oder nicht / so
ist es gut und wolgeschmack / kost nicht viel / hat aber grosse mŸh.
Barley, well boiled in beef broth and not too thick but thin and tasty. Take a
leg of mutton that is roasted brown and tender and when you serve it on a
bowl, pour the barley porridge over it and add ground pepper, then the barley
and leg of mutton will both turn nicely brown. You may make the barley sour
or not, it will be good and tasty (either way). This is not costly, but
troublesome.
Redaction:
1 lb barley groats
5-6 cups beef stock
pepper
salt
Bring the beef stock to the boil in a heavy saucepan and add the barley
groats. Boil till the whole becomes a thick porridge, adding water as
necessary. Stir to prevent from burning. When the groats are done, add pepper
generously and salt to taste. Serve hot with mutton or lamb. It is not easy
to get the liquid consistency Rumpoldt speaks of, but I don't think it is
necessary, either.
Millet Porridge
After Marx Rumpoldt
Du kanst auch wol Hir§brey kochen mit einer RindtfleischbrŸh / so
ist es auch nicht bš§
You can also make millet porridge with beef broth, that is not bad
either
Redaction:
1 lb millet
6 cups beef stock
salt
In a heavy saucepan, bring the beef stock to the boil and add the millet.
Simmer, stirring intermittently, till a thick porridge results (this can take
up to 45 minutes). Add water as necessary. Salt to taste and serve.
Pasta with Saffron and Mace
> From Marx Rumpoldt
Nudel gekocht mit Erbe§brŸh unnd MuscatenblŸt / mit Butter / und ein wenig
gelb gemacht / so ist es gut und wolgeschmack.
Noodles cooked with pease broth and mace, with butter, and made yellow a bit,
these will be good and tasty.
Redaction:
1 lb pasta
2 tbsp butter
mace
saffron
Heat water (or pease broth if you can get itu) in a pot. When it boils, throw
in a generous pinch of saffron, then the pasta. Cook al dente, strain, and
season with mace to taste. Add the butter to the hot noodles and stir. Serve
hot.
<the end>