SC - 4 banquests 4 kings

[Martina Grasse]

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.