LONG Re: [Sca-cooks] Olla Podrido

[Philip W. Troy & Susan Troy]

Anne du Bosc wrote:

> Please repost the Rumpold,
> Here's the Granado:
>
> Source: Diego Granado, _Libro del Arte de Cozina_
> (Spanish, 1599)
> Translation: Lady Brighid ni Chiarain (Robin
> Carroll-Mann)

Here's an entire thread worth of discussion on the Rumpolt:

> From: Martina Grasse <grasse at mscd.edu>
> To:	International Studies.smtp("sca-cooks at ansteorra.or...
> Date:	14 Jun 2000 (Wed)  1:04 PM
> Subject: SC - the final version of 90 ingredients Holloptrida ;-)
>
> Hello,
> Stefan, Thomas, Allison, Hauviette, and anyone else who has been following this thread....
>
> 90 ingredients Holloptrida
>
> Thomas, I dont have the page references for this handy... dont know if you want to add those, or if anyone wants to make any other revisions...
>
> Holloptrida
> Transcription by Thomas (THANK YOU!!!)
> Translation by M. Grasse/Gwen Catrin von Berlin with additions by Thomas, Allison, and others
>
> Hollopotrida zu machen/ mit aller Zugeho:erung.
> To make Hollopotrida/ with all ingredients
> I.
> RJndtfleisch in einer Bru:eh abgesotten/ biß gar ist/ doch dz nit versotten/ auß der Bru:eh außgezogen/ vn{d} kalt lassen werden/ vnd die Bru:eh auffgehaben/ vnd sauber zugedeckt.
> I.
> Beef cooked in broth/ till it is done/ but not overcooked/ pulled from the broth/ and let cool/
> and the broth reserved/ and cleanly covered.
>
> 2. Schweinenfleisch zugericht in einem Wasser/ vn{d} gar an die statt gesotten/ zeuchs auß der Bru:eh/ vnd laß kalt werden.
> 2. Pork prepared in a water/ and cooked till done/ pull it from the broth/ and let it cool.
>
> 3. Ruckgradt vom Schwein/ wol gesotten auß der Bru:eh gezogen/ vn{d} kalt lassen werden.
> 3. Backbone of (a) pig/ pulled from the broth (when) well cooked/ and let cool.
>
> 4. Den Schwantz vom Schwein gesotten/ vnd kalt lassen werden.
> 4. The tail of a pig cooked/ and let cool.
>
> 5. Schweinen Ohren gar gesotten.
> 5. Pigs ears cooked through.
>
> 6. Die Wu:erst auch gebraten.
> 6. The sausages also roasted. (fried)
>
> 7. Seudt die Leberwu:erst/ vnd schaw/ daß du sie nicht verseudest/ zeuch sie auff ein Bret/ vnd laß sie kalt werden.
> 7. Cook the liverwurst/ and see/ that you do not overcook it/ pull it onto a board/ and let it cool.
>
> 8. Zirwonada auff Welsch gemacht/ gesotten/ vnd kalt lassen werden.
> 8. 'Prepare a Zirwonada-sausage in an Italian style, cook it and let it cool' [on Zirwonada-sausages: see Rumpolt VIIa/#61 and XLIIa/#25]..
>
> 9. Gebraten Kappaunen.
> 9. Roasted Capon.
>
> 10. Gesotten Kappaunen/ der nur halb gesotten/ heb die Bru:eh darvon auff/ denn man braucht sie mit der Rindtfleischbru:eh.
> 10. Cooked capon/ that is only half cooked/ save the broth therefrom/ because you need (use) it with the beef broth.
>
> 11. Gebraten Rephu:enner oder Feldthu:enner.
> 11. Roast partridges or
>
> 12. Gesotten Rephu:enner/ die halb gar seindt.
> 12. Cooked partridges/ that are half-way cooked.
>
> 13. Haselhu:enner nicht gar an die statt gebraten.
> 13. Grouse not roasted through.
>
> 14. Gesotten Haselhu:enner/ die halb gar seindt.
> 14. Cooked grouse/ that are half cooked.
>
> 15. Fasan der halb gebraten.
> 15. Pheasant that is half roasted.
>
> 16. Fasan der halb gesotten.
> 16. Pheasant that is half cooked.
>
> 17. Hattele vom Kalbfleisch/ halb gebraten.
> 17. Pieces of Veal/ half roasted. (fried)
>
> 18. Hattele vom Rindtfleisch gar gebraten.
> 18. Pieces of beef roasted through.
>
> 19. Ka:elbernwu:erst halb gebraten.
> 19. Vealsausage half roasted. (fried)
>
> 20. Gera:euchert Rindtfleisch/ das nicht gar versotten.
> 20. Smoked beef/ that is not overcooked.
>
> 21. Gera:euchert Kalbfleisch/ das man nicht starck leßt auffsieden/ vnnd kalt leßt werden.
> 21. Smoked veal/ that one brings to a light simmer/ and let cool.
>
> 22. Gera:eucherte Hennen/ die nicht gar gesotten sind.
> 22. Smoked chickens/ that are not cooked through
>
> 23. Ga:enß die nicht gar gebraten.
> 23. Geese that are not roasted through.
>
> 24. Enten die halb gebraten.
> 24. Ducks that are half roasted.
>
> 25. Gesotten Enten.
> 25. Cooked ducks
>
> 26. Gebraten Kramatsvo:egel/ die nicht verbraten.
> 26. Roasted (fried) juniper thrushes / that are not overroasted.
>
> 27. Allerley klein Vo:egel gebraten.
> 27. Assorted small birds roasted.
>
> 28. Gesotten klein Vo:egel.
> 28. Cooked small birds.
>
> 29. Gesotten Kramatsvo:egel.
> 29. Cooked juniper thrushes.
>
> 30. Knorren von Kalbfleisch/ die nicht versotten.
> 30. Bones of veal/ not overcooked.
>
> 31. Gesotten Castraun oder Hammelfleisch.
> 31. Cooked mutton or ram.
>
> 32. Gebraten Castraun oder Hammelfleisch/ das gar ist.
> 32. Roasted mutton or ram/ that is cooked through.
>
> 33. Kuttelfleck oder Su:eltzen/ die gar gesotten seyn/ daß man sie zerschneidt/ an ein Spieß steckt/ vnd bra:et/ sonderlich wenn sie sauber vnd zugericht seyn/ daß sie nicht nach der Herberg schmecken.
> 33. Innards or jellied-brawn/ that are cooked through/ that one cuts them/ skewers them/ and roasts/ especially when they are clean and prepared/ that they do not taste of their origins.
>
> 34. Gelb Ruben fein grob geschnitten/ vnnd in gesottenem Wasser gequellt/ vnd kalt lassen werden.
> 34. Carrots cut nicely large/ and blanched in boiled water/ and let cool.
>
> 35. Spenat geklaubt/ ein wenig gequellt/ vnnd auß dem Wasser außgedruckt.
> 35. Spinach cleaned/ blanched a little/ and the water squeezed out.
>
> 36. Weisse Stickelruben sauber geschelet/ gequellt vnd außgeku:elt.
> 36. White turnips peeled clean/ blanched and cooled.
>
> 37. Gebraten Hasen/ die nicht gar seindt.
> 37. Roast rabbit (hare)/ not cooked through.
>
> 38. Weisse Wasserruben grob geschnitten/ vnd in Wasser gequellt.
> 38. White brassica rapa L. rapifera sucosa (could not find the exact type, and brassica rapa could be either turnip or rutabaga) cut coarsely/ and blanched in water.
>
> 39. Gebratene Aurhanen/ die nicht gar gebraten.
> 39. Roasted mountain cock (capercaillie, grouse)
>
> 40. Gebraten Jndianischer Han/ der auch nicht gar gebraten ist.
> 40. Roasted Turkey (I suspect this could be subject to debate ;-)/ that is also not cooked through.
>
> 41. Gebraten Birckhan/ oder Birckhenn.
> 41.  Roasted black grouse (cockerel or hen.)
>
> 42. Gesotten Birckhan.
> 42. Cooked black grouse.
>
> 43. Gebraten Drappen.
> 43. Roasted crane.
>
> 44. Gesotten Drappen.
> 44. Cooked crane.
>
> 45. Gebraten junge Hu:ener/ die im Safft gebraten.
> 45. Roasted young chicken/ roasted in (their?) juices.
>
> 46. Gesotten junge Hu:ener.
> 46. Cooked young chickens.
>
> 47. Braten von einem Hirsch/ nicht verbraten.
> 47. Roast from a stag/ not overroasted.
>
> 48. Braten von einem Reh/ im Safft gebraten.
> 48. Roast from a doe/ roasted in juices.
>
> 49. Schweine Braten/ die nicht verbraten.
> 49. Pork roast/ not overroasted.
>
> 50. Pettersilgen Wurtzel geschabt/ gequellt/ vn{d} voneinander geschnite{n}.
> 50. Parsley root/ scraped (peeled)/ blanched/ and cut apart.
>
> 51. Alleley wolschmeckende Kra:euter gehackt/ vnd darvnter gethan.
> 51. Assorted welltasting herbs chopped/ and added thereto.
>
> 52. Auch ein wenig Knobloch.
> 52. Also a little garlic.
>
> 53. Origanum Kraut.
> 53. Oregano herb.
>
> 54. Gerieben Parmesanka:eß.
> 54. Grated Parmesan cheese.
>
> 55. Gerieben Ruckenbrot.
> 55. Grated rye bread.
>
> 56. Gera:euchert Schweinen Fleisch/ das nicht versotten.
> 56. Smoked pork/ that is not overcooked.
>
> 57. Weiß Kopffel Kraut/ das gequellt ist.
> 57. White head (of) cabbage/ that has been blanched.
>
> 58. Weiß Kopffel Salat auch gequellt.
> 58. White head (of) lettuce also blanched.
>
> 59. Hirschen Ohren/ die außgesa:eubert/ vnd an die statt gesotten seyn.
> 59. Venison ears/ that have been cleaned out/ and cooked through.
>
> 60. La:emmernfu:eß auch nicht gar gesotten.
> 60. Lamsfeet also not cooked through.
>
> 61. Castraun oder Hammelsfu:eß/ die nicht gar seyn.
> 61. Mutton feet/ that are not cooked through.
>
> 62. Ka:elbernfu:eß die gera:euchert/ vnd nicht versotten.
> 62. Kalves feet that (are) smoked/ and not overcooked.
>
> 63. Ochsenfu:eß die nicht versotten.
> 63. Ox feet that are not overcooked.
>
> 64. Geselcht Lambfleisch/ das nicht versotten.
> 64. Dried (or smoked) Lamb(meat)/ that is not overcooked.
>
> 65. Gesotten Lambfleisch/ das nicht gar ist.
> 65. Cooked lamb(meat)/ that is not cooked through.
>
> 66. Gera:euchert Geißfleisch.
> 66. Smoked goat(meat).
>
> 67. Gesotten Geißfleisch.
> 67. Cooked goat meat.
>
> 68. Gantzen Pfeffer.
> 68. Whole pepper.
>
> 69. Muscatenblu:et.
> 69. Nutmeg blossom (mace).
>
> 70. Gestossen Pfeffer.
> 70. Crushed pepper
>
> 71. Jngwer.
> 71. Ginger.
>
> 72. Saffran/ vnter das geriebene Brot vnd Parmesanka:eß gemengt/ zwischen die Speiß gestra:ewt.
> 72. Saffran/ mixed under the grated bread and Parmesan cheese/ sprinkled into the dish.
>
> 73. Rindern Lungenbraten.
> 73. Beef lung-roast. * 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
>
> 74. Gebraten Braten von Gemßen.
> 74. Roasted roast of mountain goat.
>
> 75. Braten von einem Steinbock.
> 75. Roast of an ibex
>
> 76. Gebraten Murmentel.
> 76. Roasted marmot (woodchuck or groundhog)
>
> 77. Gesotten Murmentel.
> 77. Cooked marmot (woodchuck or groundhog)
>
> 78. Gebratene Duckenten.
> 78. Roasted duck (perhaps a Ducking duck sorry, no latin)
>
> 79. Gesotten Schnepffen.
> 79. Cooked snipe or woodcock
>
> 80. Gebraten Schnepffen.
> 80. Roasted snipe or woodcock
>
> 81. Gesotten Spenfa:erckel.
> 81. Cooked suckling pig.
>
> 82. Gebraten Spenfa:erckel.
> 82. Roasted suckling pig.
>
> 83. Gebraten Ku:eniglein.
> 83. Roasted coney (rabbit).
>
> 84. Gera:euchert Ochsenzungen.
> 84. Smoked beef tongue.
>
> 85. Ku:ehEuter/ wenns gesotte{n} ist/ so schneidt mans fein breit/ legts auff ein Roßt/ vnd breunt es sauber ab.
> 85. Cows utter/ when it is cooked/ so cut it nicely across/ lay it on a rack/ and brown it clean off.
>
> 86. Schweinenfu:eß vn{d} Ohren/ es sey vo{n} zamen oder wilde{n}Schweine{n}.
> 86. Pigs feet an ears/ be they from tame of wild pigs.
>
> 87. Gru:en Ko:el der vberquellt ist.
> 87. Green cabbage that is poached.
>
> 88. Pastenackwurtzel geschabt vnd gequellt.
> 88. Parsniproot scraped (peeled) and blanched.
>
> 89. Ko:elRuben grob geschnitten/ vnd gequellt.
> 89. Rutebaga coarsely cut/ and blanched.
>
> 90. Pertrumkraut.
> 90. Pellitory, or Spanish Chamomile (or perhaps regular chamomile?) Bot Anacyclus pyrethrum L. or Anacyclus Officinarum Hayne.
>
> Nim{m} ein breiten vberzindten Fischkessel/ vnnd richt das Kra:euterwerck vnd Fleischwerck/ es sey gebrate{n} oder gesotten/ wie zuvor beschrieben ist/ fein eyn nacheinander/ zettelweiß/ daß man gebratens vnd gesottens durcheinander mengt/ gru:ene Kra:euter/ die klein gehackt seyn/ gerieben Brot/ vn{d} Parmesankeß/ den Knobloch/ der klein geschnitten ist/ vnnd das Gewu:ertz/ so jetzt bemelt durcheinander gemengt/ daß nicht alles vber ein hauffen kompt. Vnd wenns eyngericht ist/ so nim{m} die Rindtfleisch/ Hen{n}en vnd Kappaunenbru:eh/ die fein lindt gesaltzen/ seig sie daru:eber durch ein Ha:erin Tuch. Nim{m} auch ein eyngebrennt Mehl darein/ setz es auff Kolen/ doch auff kein brennendt Feuwer/ daß es nicht anbrennt/ vnnd schaw/ daß du es nicht versieden leßt/ daß du ein jeglich stu:eck auff ein Schu:essel besonder kanst anrichten. Denn solche Speiß kan man nicht lang sieden/ weil sie vorhin fast gar ist. Vnd ein solche Speiß kanstu auff zehen oder zwo:elff Tisch zurichten/ oder wol nur auff ein Tisch. Vnnd muß sich ein Koch flugs tummeln/ daß er diesen Zeug allen zusammen bringt. Wer es auch wil zurichten/ der muß es zween oder drey Tage zuvor anfahen/ daß er alles zusammen bringt/ vnnd sauber zuricht/ das wolgeschmack/ vnd nicht versaltzen wirt. Darumb nennet man es Hollopotrida/ daß vielerley zusammen kompt/ vnd ist gut fu:er Ko:enig vnd Keyser/ fu:er Fu:ersten vnd Herrn zu geben."
>
> Take a broad tinned fish-kettle/ and prepare the herb (vegetable) items and meat items/ be they roasted or cooked/ as described before/ nicely one after another/ layered/ that one mixes together roasted and cooked/ green herbs/ that have been chopped small/ grated bread/ and parmesan cheese/ the garlic/ that has been cut small/ and the spices/ so now mentioned mixed together/ that it does not all come in a pile.  And when it is served/ so take the beef/ chicken and capon broth/ that has been lightly salted/ pour it over through a hair cloth (sieve). Take also a browned flour (roux) thereto/ set it over coals/ but not on a burning flame/ that it does not scorch/ and see/ that you do not let it overcook/ that you may especially prepare (present) any piece in a bowl. Because such a dish can not be simmered long/ because it is almost completely pre-cooked. And such a dish you can prepare for ten or twelve tables/ or only for one table. And a cook must hurry and hustle/ to get this stuff put all-together. Whoever also wants to prepare it/ must start two to three days before/ that he brings it all together/ and cleanly prepares (it)/ that (it) is welltasting/ and
> not oversalted. Therefore it is called Hollopotrida/ that many things come together/ and it is good for kings and emperors/ for earlsand lords to serve.
>
> Some notes to the translation:
> As this is a 1st  level translation only I try not to make judgment calls about what specifically might have been meant, I leave it up to whoever wants to redact/re-create this recipe to decide if they want to interpret fry in a pan or roast on a rack over open flame or...  Likewise, while Rumpolt states gesotten in many of the preparations, he never states how he wants things cooked (in water, wine, ale, broth, or without liquid (is it still "cooked then" ....)  In German the word Braten can denote a roast as well as the cooking methods of roasting or frying. In cases where I thought they might mean frying (as in a frying pan) I noted so in parenthesis, but it is my interpretation only. In several of the vegetable preparations he states equellt or Uberquell.  Technically quellen is to soak in water, I am taking it to mean blanch or poach. But am willing to hear other interpretations!!!
>
> Enjoy the translation and please lets discuss alternatives, and if you prepare this let me know how it turns out ;-)
> Gwen-Cat
> http://clem.mscd.edu/~grasse/Welcome.html
>
> ****
>
> From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
> To:	International Studies.smtp("sca-cooks at ansteorra.or...
> Date:	5 Jun 2000 (Mon) 11:03 PM
> Subject: SC - 90 ingredients Holloptrida translation /zirwonada
>
> Gwen Cat, thanks a lot for your translation!!
>
> << (in #8) Zirwonada I belive to be roast though I have heard it translated as a type of sausage) auff Welsch gemacht  in the Welsch style??? >>
>
> Hopf, in her dictionary, mentions two main places in Rumpolt that indicate that indeed a certain Italian type of sausage is meant here. There are (at least) two recipes in Rumpolt for this type of sausage: VIIa Nr. 61 (Welsche Würst vom Ochsen/ die man nennt Zurwonada) XLIIa Nr. 25 (Welsche Zurwanada vom Hirsch zu machen)
>
> How about:
> 'Prepare a Zirwonada-sausage in an Italian style, cook it and let it cool' [on Zirwonada-sausages: see Rumpolt VIIa/#61 and XLIIa/#25].
>
> More later,
> Thomas
>
> ****
>
> From: <allilyn at juno.com>
> To:	International Studies.smtp("sca-cooks at ansteorra.or...
> Date:	6 Jun 2000 (Tue)  3:12 AM
> Subject: Re: SC - 90 ingredients Holloptrida translation
>
> 64. seicht-a. shallow, flat, superficial.         Can't tell if you've typed i or l, but there is no selcht in my dictionary.  Going the other way, from 'chop', there is nothing comparable. shallow/flat lamb?  lamb cutlets?
>
>  auff Welsch gemacht          doesn't necessarily refer to the country of Wales--means stranger--a foreign style  Since this is a foreign recipe, might they be referring to a Spanish sausage, or some other imported saugage?
>
> Wasserrueben        we've seen skirrets referred to as the roots of the water parsnip in  Cariadoc's Miscelleny.  Might be something like this.
>
> 11. Feldhuhn is a partridge.  Since Rebhuhn is also a partridge, we've got a variation of partridges, here.  hen/cock?  adult/yearling?  grey/brown?
>
> 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.
>
> 69. Muscatenblu:et.
> 69. Nutmeg blossom.  I read this as mace.  Mace grows on the outside of the nutmeg, under its shell--a sort of twining tendril.
>
> so now BEMELT mixed  together/ that it does not all come in a pile could he want us to flour them, [mehl] so that they stay a little separate, as you flour the candied fruit before stirring it into
> fruitcake batter?
>
>  zettelwei


--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98