SC - more German rabbit forequarters, and a calf's head.

[tgl at mailer.uni-marburg.de]

Hello!

<< ... including the tail, in one version. >>

There is only one manuscript version, the version 35a, and in this
version the tail(s) is/are mentioned twice. However, at least in one of
the places instead of "back den swancze" 'bake the tail' of the
manuscript the original reading must have been something like "fach den
swaicze" 'catch the blood' like in several of the parallel recipes in
other German manuscripts. Thus the version 35a is the literal, but in at
least one place nonsensical, version of the manuscript, version 35b is
my corrected version based on some consideration of the parallel
recipes. Indeed, this seems to be recipe for the "rest" of a rabbit.
BTW, the liver is used, too ("... die leberen").

||35|| WJltu machen ein voreszen von eyme hasen So nym die lunge die
leberen die wúste die swancze von den hasen vnd sn<i>de isz clein
wúrfelecht vnd *back den swancze* [>fach den swaicze] mit wine adir mit
eszige vnd sude isz damit vnd du wenig bruwe darane vnde win vnd eszig
das isz genúg sij vnd hacke specke daran

Re #29:
<< What does 'brich' actually mean?  As in :
29.  Willst du einen Kalbskopf füllen und braten, dann siede ihn gut,
brich ihm danach die Hirnschalen auf >>

The old version is "bryche yme die hyrnschalen", the modern verb I used
in the translation is "aufbrechen", something like 'to break open, to
break, to break in two'.

Thomas, who forgot almost everything he wrote two years ago and who read
in his own text like a stranger ... ;-|