SC - 90 ingredients Holloptrida translation (long)

[Martina Grasse]

Greetings

Thanks for all the input so far,   (and Im still hoping for more ;-)
Let me try to answer some of the comments/questions...

Thomas, 
Thanks... I knew I had seen the reference to Karwenada/Zirwenada being a 
sausage somewhere, and (as huge as Rumpolt is <G>) it was a case of I didn't 
see the forest for the trees!

Stefan,
I took Thomas' German version and worked from that, so the fancy fonts are in 
his original  and I am reluctant to mess up his version... 
I don't know how/where to classify it, but on the name - go with what Thomas 
says... he can teach Germanistics, all I do is my best to take the German 
words and find a close English word so more of this crew can read them and 
form their own interpretations. I even try to keep the language structure 
similar, because there are so many ways of interpreting some of them.  Which 
brings me to some of your interpretation questions.

>"Backbone"? Is this getting the meat off the backbone? or the bone 
itself?... <
MY (personal interpretation, not necessarily what he did) thought is that 
pork backbone would be similar to a chicken back with lots of nooks and 
crannies for meat to hide. So I would guess that he would hack the backbone 
into chunks of 1-3 vertebrae, and let his diners extract the good bits, 
marrow, whatever themselves.
Cooked - again that is the literal translation to have one cooked and one 
roasted, but he goes no further (he does not state cook in water or wine or 
broth or whatever) so I left it as in the original, with the option for each 
cook to interpret it as they choose. If I where to guess I would interpret 
cooked to mean boiled/simmered in water to cover, but it is MY interpretation 
only. (When I actually re-create a recipe, I determine amounts and times and 
such, but here I was only translating, and leaving the 
interpretation/re-creation to any prospective cooks.)  I am assuming he means 
for there to be two different flavor/textures for each meat, so have some 
that is boiled (moister, more dilute flavor?), and some that is roasted 
(dryer texture).
I am not an expert on fauna, so I am giving basic overall names, I cant tell 
from Rumpolt if he perhaps meant specific types of partridges, and only in 
one or two cases does he specify cockrel or hen.
The beef lungs - I am quite sure that it is indeed bovine breathing apparatus 
that is meant. I have a friend in modern (2000ad) Germany (I know, this does 
not necessarily have any bearing on period food!) who still loves 
Lungenhashee (translation hash of lung.) and lung is a readily available 
meat. Rumpolt probably means a whole roasted lung, but that part is a guess, 
he does not spell it out in the book (saying Lungenbraten is like saying 
bottom round roast.. the cut is called a roast, but you don't have to use it 
as such, you could cube it and boil it or whatever), but I would interpret it 
as roasted lung.

Allison,
Thanks for the compliment, and for some really great points you make.
I did read it as SELCHT,(not shouting, just to make the L legible) and I did 
not find it in my dictionary either, perhaps cutlet would be a good 
interpretation.  Also a good point about it perhaps being "foreign." In 
another chapter he has Welsche Nuesse, and those turned out to be walnuts, 
but that did not seem applicable here.
OK, I gotta admit ignorance, I have to look up skirrets.  I was trying to 
think of any sort of root veggies that grows best in or along water, and 
nothing came to mind.  I did check all my questions in my Baufeld's 
dictionary, she came up with some, but not the ones that remain in puzzlements.
>40. Gebraten Jndianischer Han   There's some thought that the guinea hen
imported from Turkey could be meant by some early references to turkey,
before our American turkey might become popular.<  I did say there could be 
arguments ;-)  I base my interpretation of turkey (as in like the American 
bird) on the picture and the recipe I have reproduced here 
(http://clem.mscd.edu/~grasse/GK_fowl1.htm) (for those without linking 
options he states that more than forty servings can be made form one bird.)
Musketenblu:et - my personal interpretation would be mace as well (it looks 
rather flowery) but I think I recall some other interpretation somewhere, and 
was hoping the list could further enlighten me.
Bemelt - I had wondered about the dust-with-flour but that didnt really make 
sense to me (since there is a roux as well) I hoped Thomas or someone might 
have a dictionary interpretation.
Zettelweisz - in modern German a Zettel is a small piece of paper (think 
post-it-note) so in small bits or from time to time came to my mind, but 
again I wondered if someone had a dictionary that would define it.
I did say burned flour didn't I... well it is what brenn means, but I had 
intended browned... DUH!!! Thanks for finding it.
I agree with you, emperors OK, kings maybe, lords, well, lets just say the 
lord had better be reeeeeeally special to me if Im gonna spend 3 days 
prepping (not to mention the additional time to track down all these exotic 
ingredients...)

Gwen Cat
sorry it's so long ;-)