SC - Re: SC sca-cooks V1 #2343

[Martina Grasse]

Thomas and Adamantius,

Thanks for all your insights and answers.  
(of course you did manage to complicate things further with:
>> An addition on _Lungenbraten_. The word _braten_ can mean 'piece of
meat' in the old language, too. According to Hopf, _Lungenbraten_ is a
variant of _lummelbraten_, and refers to the loin (lat. _lumbus_): piece
of meat from the loin, roast loin, sirloin (?).<< <GGG>
With all the ears, tails and feet in the dish I was inclined to stick with 
lung, but he also has so many other meats, I m not sure which way to go.
That is one of those drifts of language/false cognates... I never would have 
come up with.  

Another one of those is  >>Welsch = 'italian' (in rare cases for other 
romance cultures too,
French, Spanish)<<    sounds crazy to me, but what do I know ;-)

I need to hunt up Zervelat in Welserin, it might well work - it is certainly 
an Italian sausage and the name drift (from Zirwonada) is not too big to be 
reasonable. (Moderndays it is rather bologna like (only better), and with 
pistachios and mustard seeds IIRC, I'm curious what Sabina did with it.)

>>a while ago we discussed the arabic sinhaji dish as a forerunner of the 
olla podrida, perhaps we have a near relative in the Dutch hudtspudt, 
<<snip>  I have my A&S entry from a while back webbed here (in case it 
becomes pertinent) 

Thanks for the insights on selcht (never would have gotten that one) But why 
use geselcht to mean smoked when in so many other places he is using 
Gera:euchert??? Perhaps the correct interpretation would be dried?
the Tauchente (diving duck - I had come up with ducking duck, but Im not a 
game-bird expert, and didnt find anything relevant in my web-crawling)

brassica rapa L. var. rapifera sucosa  did not come up in any of the online 
botanicals I checked, but stoppelrübe = rutabaga or turnip (that is why I 
wanted to find clarification in a botanical) since he already has both turnip 
and rutabaga in the recipe.  Further insight would be grand!

Thanks especially for the clarification on bemelt (now that I see it, it is 
another DUH! Of course from melden ;-)

The reference to skewering and roasting the Su:eltze has me puzzled (and I 
have seen similar puzzling references in other parts of Rumpolt.) The 
Su:eltze I am familiar with is chunks of meat in a jellied substance (like 
brawn?) and would melt and fall off the skewer into the flames.

 You also asked: >>I prefer to call it "Florilegium" instead of
"florithingy"; may I?):<< Of course you may!!! <GGG> I just cant seem to get 
it into my head, so I wuss out, Ill try to do better.

OK, enough out of me this morning.

Gwen-Cat von Berlin
Hot and crabby in 90+F Caerthe (and yes, that is way too hot for this early 
in June!)