SC - Middle Low German Recipe + Translation: posteydenlevere / pie liver
Thomas Gloning
Thomas.Gloning at germanistik.uni-giessen.de
Thu Jul 29 16:30:12 PDT 1999
Here is an exercise in translating a Middle Low German
recipe from Hans Wiswe's "Ein mittelniederdeutsches Kochbuch
des 15. Jahrhunderts" (edited in: Braunschweigisches
Jahrbuch, 1956).
First, the recipe and a rough translation:
************************
19. Wyltu maken eyne gude posteyden, so nym de levere van
eyneme kalve edder van eyneme bucke unde vorwelle se up
eyner rost ere mate. Snyt se rechte cleyne. Stot se yn
eyneme moser rechte kleyne. Nym eyn luttick honnighes unde
krude. Nym rosin unde twe eygere. Bring dat darmanghen. Unde
bring dat wedder thohope in eyn stucke. Legge dat yn eynen
deghel yn reyne vethe unde kere dat vaken umme. Unde lat dat
backen. So brynghe dat vp eyn speth. Unde dorchdrop du dat
myt ryngheme specke. Bestrowe dat myt honnighe unde myt
krude unde lat dat gar braden. Dat heyt eyn posteydenlevere.
**********************
If you want to make a good pie, take the liver from a calf
or from a buck/ram and bring it to the boil on a roast/grill
according to the size of the liver (?). Then cut it into small
pieces, and pound it quite fine in a mortar. Take a small
quantity of honey and spices, in addition take raisins/plums
and two eggs, and mix it together with the (prepared) liver.
And make it into the form of a single piece (of a liver)
again. Put this piece into a pot with pure/clear fat and
turn the piece often. Let it bake in the pot. Then put it
onto a spit, and let drop lard upon it, that is not too
valuable (?). Sprinkle it with honey and with spices and let
it roast until it is done. This dish is called
"posteydenlevere" [pie liver].
***********
Comments are welcome (ideas about the question mark
passages; similar recipes from other collections;
plausibility of the recipe; things that are not explicitely mentioned in
the recipe but that should be mentioned in the translation; alternative
translations; ...)
Enjoy,
Thomas
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