SC - Cooks 2751

[Martina Grasse]

For a quick and dirty (before anyone asks ;-)

"Sour Roast/ is called an in vinegar marinated meat/ which afterwards/
when it is perhaps also larded/ and with cloves studded was/
either roasted on a spit/ of like a Beuf a la mode GESTOVET (cooked?)/ and 
finally a good broth (gravy) of wine and wine vinegar/ butter/ pepper/
cloves/ cinnamon/ a little sugar and lemon  juice therover made is".

In Service (and Swamped) to the Dream
Gwen Cat
____________________
Date: Mon, 30 Oct 2000 21:36:22 +0100
From: TG <gloning at Mailer.Uni-Marburg.DE>
Subject: Re: SC - German feast: Sauerbraten

<< what do the etymological sources say about the word? >> [Sauerbraten]

The 'Deutsches Woerterbuch' (and some others) are of not much help in
this case. The first attestation, the DWb gives is a quote from another
dictionary from 1741, later quotes come from Goethe ...

Marperger's 'Küch- und Keller-Dictionarium' [1715) has an entry:

"Saur-Braten/ heist ein in Eßig eingebeitztes Fleisch/ welches hernach/
wann es etwan noch darzu gespickt/ und mit Nägelein bestecket worden/
entweder am Spieß gebraten/ oder wie ein Boeuf a la mode gestovet/ und
endlich eine gute Brühe von Wein und Wein-Eßig/ Butter/ Pfeffer/
Nägelein/ Zimmet/ etwas Zucker und Citronen-Safft darüber gemacht wird".

Will keep my eyes open ...

Th.