SC - Re: horse recipe 1581

[grasse@mscd.edu]

Someone asked whether horsemeat was period. At least there is a recipe
for wild horse in the German cookbook of Marx Rumpolt 1581 [see:
http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm]. Gwen-Cat, Lord Ras and
myself had some discussion about this recipe in march.

Here is a translation into (sort of) English followed by the original
text of the recipe from Rumpolt (fol. LVIa):

*************************************************************
>From a wild horse 
You can prepare the meat from a wild horse in a black pepper sauce, and
if you want to have the meat roasted/ salt it well/ for it is a sweet
meat. You can also prepare the roast with garlic. If you want to prepare
it in a pepper sauce, put water onto the meat and salt it well. When its
well cooked pull it on to a board and let it become cold. Make a good
Hungarian pepper sauce with the blood of chicken that is slightly sour
[e.g. by putting apples into the sauce]. When the pepper sauce is
prepared put the meat therein then it becomes good and mellow.
You can also prepare the testicles of a wild horse or
of a native horse in the same way as is earlier described in the recipe
for the testicles of the buck/ram/billy goat.

Von einem wilden Pferdt
VOm wilden Pferdt kan man zurichten in einem schwarzen Pfeffer/ Vnd
wenn du es braten wilt/ so saltz es wol/ denn es ist ein su:esses
Fleisch/ kanst den Braten auch mit Knobloch zurichten.  Wenn man es wil
im Pfeffer kochen/ so setzt mans zu mit Wasser/ wol gesaltzen / wenns
wol gesotten/ so zeucht man es auff ein Bret ausz/ vnd leszts kalt
werden/ Mach ein guten Vngerischen Pfeffer mit Hennenschweisz/ der fein
sa:eurlich ist/ Vnnd wenn der Pfeffer zugericht ist/ so thu das Fleisch
darein/ so wirdt es gut vnd lieblich. Du kanst auch die Geil/ wie von
einem Eynheimischen Pferdt zurichten/ wie vorhin vermeldet ist von der
Bo:eck Geil [= Rumpolt p. XXVb, Nr. 16].
********************************************************

Enjoy,
Thomas

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