SC - 4 banquests 4 kings
Martina Grasse
grasse at mscd.edu
Thu Sep 14 13:54:21 PDT 2000
OK, here is a rough translation of the four banquets, I still need to do some
cleanup on it, and there are (in all caps) some words I have not been able to
translate. I am considering using one of the 2 meat day feasts as a basis
for the feast at Caerthe's A&S Competition in November. (though I know I
dont have budget (or other sources) for venison, grouse, mutton, and goose....)
OH, and I did find one phrase in the second meat day banquet for Emporers
that sounds like the reference for... 'Serve side/veggie (zugemu:esz) dishes
as are appropriate, and also sauces (dips) to accompany the meats.'
I do have a transcription of the German, but since few enough folks on list
read it I will ask that if you want it, contact me directly (Or you might
want to wait till Thomas has had a chance to make any corrections needed, and
webbed it on his site.)
As always, feedback is appreciated!!!
In service to the dream,
Gwen Catrin von Berlin
________________________
Now follow four
banquets of the Kings
in Hungary and Bohemia/ therein is noted/ what
food and acutremetns/ not only on the meat/ but also
on the fast days/ are prepared.
The first course for the early meal/ on a meat day.
A large piece (of) Beef/ and smoked meat therby/
of all sorts of smoked meat. 1
Two capons in a soup/ anf of assorted roasted (things)
on top/ as follows/ specifically/ A Venison
loin roast/ also a roast leg of veal / and
roasted on a Hazelwood skewet (rotissery)/ a part rubbed with garlic/ A veal
braturst/ a pork bratwurst/ and small birds roasted/ all
put with the capons onto the soup/ That is called Hungarian
saddled soup.
The other course.
Thirty young chickens cooked yellow in the Hungarian style/ of those
two for the master of the yard/ two for the master of the Kitchen/ and two
for them that cooked it/ the other
four and twenty served in silver. 3
<<19b>>
The third course.
Sixty capons/ prarie chickens/ snipe/ BIRKHAHNEN/
and wood grouse/ also assorted bird small and large/ and one calls
it small roasts/ and also thereto young chickens and pheasants. 4
The fourth course.
Pork wild-game (assorted cuts?) cooked in pepper in the Hungarian style/ A
sour kraut
cooked with a smoked bacon/ and dried sausages/ and also with
smoked capons and chickens. 5
The fifth course.
Two beef roasts/ A roasted Pig/ A veal roast/
A whole young lamb roasted/ A mutton haunch roasted/ A roasted
goose/ A roasted wood grouse/ and also a young kid (goat!) roasted/
That one calls large roasts. 6
The sixth course.
A Rice cooked in milk 7
Kid meat (young goat) cooked green in the Hungarian style. 8
A large Hungarian torte. 9
A wild game Pie. 10
A white gelatine of pork/ made with garlic. 11
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the first banquet/ of the kings of Hungary and Bohemia/
for the early meal/ on a meat day.
<<20a>>
The other banquet / of kings in
Hungary and Bohemia
The first course for the evening meal/ on a meat day
Firstoff assorted salad/ A smoked pig/ hard boiled
eggs and assorted smoked meat/ around the salad
arranged. 1
A quarter of a mutton/ and two capons that
are smoked/ watered (soaked)/ and in a clear soup/
with whole pepper/ ginger/ nut meg blossom (mace)/ and parsely sprinkled. 2
A whole venison (doe) cooked with blod in the Hungarian style. 3
Sixteen capons for small roasts/ with assorted fowl. 4
Kid (young goat) meat yellow/ with a wine soup. 5
A pie of wild boar (?)/ And a green cabbage also
thereto. 6
A cooked veal meat with verjuice/ Thereto a Hungarian torte
with many leaves (layers) 7
Thereafter large roasts/ as described earlier in the early meal/
Also sauces (for dunking) as belong with roasts. 8
The other course.
A wild boars head cooked cold/ A pressed Boarshead/
and thereto old chickens white/ cooked with sour limes (lemons?). 9
The third course.
Two whole roasted rabbits/ with an apple sauce (???) 10
Barley cooked/ with veal sausages. 11
The fourth course.
Young goose cooked with blood/ in the Hungarian style. 12
A gelatine made of old chickens yellow/ A large piece of beef/
and also white peas cold with Maluasier (sweet wine?) 13
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the first banquet/ of the kings of Hungary and Bohemia/
for the evening meal/ on a meat day.
<<20b>>
The third banquet / of kings in
Hungary and Bohemia
The first course for the early meal/ on a Fast day
An almond soup. 1
A pea soup/ with pike stomachs/ or with pike
livers/ and parsely root. 2
Cooked eggs 3
A fried (roasted) pike with a garlic. 4
Eggs and Schmaltz (rendered and seasoned fat) with onions. 5
The other course.
A Sturgon cooked in pepper. 6
Blue (a cooking method involving poaching an unscaled fish in an acidic
water, making the outer skin turn bluish) cooked sturgon. 7
A spinach with baked fish and warm fried fish/ layed around
the cabbage. 8
A pike cooked yellow (with saffron?) in the Hungarian style/ nicely filleted. 9
CAPTITADE of pikes 10
The third course.
A sturgon cooked in its own broth/ and parsely root/
and also grated horseradish tossed thereover. 11
Blue cooked trout. 12
A Hungarian cheese soup/ with a good sour cream/ and
with young cheese let simmer. 13
The fourth course.
A carp cooked in a black (blood) stock/ with limes/ nicely in the Hungarian
style 14
Karp and pike cooked cooled/ and in a silver served. 15
A pike pie warm. 16
A gellatine made of pikes yellow (with saffron) 17
A rice cooked in a milk. 18
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the third banquet/ of the kings of Hungary and Bohemia/
for the early meal/ on a Fast day.
<<21a>>
The fourth banquet / of kings in
Hungary and Bohemia
The first course for the evening meal/ on a Fast day
A caper soup with black rasins. 1
A spinach soup. 2
Assorted salad in a silver/ covered with hard boiled eggs/
and larded (scatterd through) with fried (roasted) fish. 3
Fresh cooked eggs. 4
The other course.
A pike cooked nicely gray (Im assuming they mean not blue, meaning no vinegar
or acid in the cooking water) 5
A carp roe cooked with olive oil and onions. 6
Trout cooked yellow (with saffron)/ in the Hungarian style/ with limes
(lemons?) 7
A cabbage cooked/ and with assorted fried (roasted) fish/ small and large/
covered. 8
The third course.
Pike and carp cooked blue/ and all in a silver prepared. 9
A fried (roasted) pike nicely warm. 10
A cold pike pie. 11
A mash (porredge) in a silver. 12
The foruth course.
Cooked gobi. 13
A black pike with salted limes (lemons) 14
An almond cheese. 15
A white gelatine made of carp/ nicely sourish (acidic) 16
Of a large STIR cooked in KASSENADT/ and green parsely
tossed thereover. 17
A Hungarian torte. 18
A salmon cooked blue. 19
An artichoke cooked in a pea broth. 20
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the fourth banquet/ of the kings of Hungary and Bohemia/
for the late meal/ on a Fast day.
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