[Sca-cooks] German Pickles

[Elaine Koogler]

I just checked my redaction of the compost from Forme of Curye, and I made up the
Lombard mustard for mine...turned out pretty well, as I recall.

Kiri

lilinah at earthlink.net wrote:

> So far no one has commented on the mustard part of my question:
> powdered or prepared?
>
> Since both the English and the French recipes for Compost use
> prepared mustard (and i made my own, following a Lombard mustard
> recipe) and the German recipes says it can be used for Compost, i'm
> leaning toward prepared, but i don't really know...
>
> Anyone have any ideas?
>
> From: johnna holloway <johnna at sitka.engin.umich.edu>
> >Which of the pickle recipes best compliment the meats
> >that you are serving?
>
> Since it's a Boar Hunt, pork is featured. I think all the pickles go
> well with pork. I'd originally worked the meal out for three courses,
> but now i think that would be too much food and too many dishes, so
> i'm paring it back to two smaller courses.
>
> First Course
> Chicken and Quinces (German)
> Brawn in Peverade (English)
> served with Rice with Morello Cherries (German)
>
> Second Course
> Roast Pork larded with garlic (not period, just popular)
> Veal Tongues in a sauce of apples, raisins, spices, etc. (German)
> served with Lentils (German)
>
> >Also given the timespan involved,
> >are any of the pickles better or best after less than
> >three weeks pickling at the most?
> >(Pickles vary, some are much better after a month or 2
> >months. Some are ok after a week.)
>
> According to all the recipes, these are supposed to keep for months.
> I found some worked-out versions of these German pickle recipes on
> the web, and all were made and served within a day or even a few
> hours and the cooks and diners like the taste. But they should keep,
> and i think the flavors will be better after a couple weeks.
>
> From: grasse <grasse at mscd.edu>
> >You are correct, I would interpret mal as grind.  bern sounds like berries,
> >the Rueben are roots.. Rote Rueben are red roots (beets) Gelbe Rueben are
> >yellow roots (carrots) Weisse Rueben are white roots (turnips usually)
> >so pick a root or 3 (grins)
> >
> >on the rumpolt recipe.. I would probably suggest trying fresh horseradish root
> >slivers rather than the prpared stuff, the brine would become VERY cloudy from
> >the prepared horseradish.  (the original speicfies slivers of root.)  I have
> >made it with slivers of horseradish root in the brine and it adds zip and
> >flavor but the brine stays beautifully clear.
> >
> >As for if to make all the pickles or not...  smaller amounts of all 4 is a
> >nice variety thing.. but 2 or 3 might be enough too.
> >I think you are right on target with the 5 cucumbers for 10 tables if you do
> >all 4, I think 2 cabages should be plenty, on the beets.. it might be more
> >cost effective to go for canned beets (sliced even or whole for a different
> >shape and then cut into quarters) I have noticed little difference in the end
> >results with fresh vs canned beets.  I would bet 3-4 cans (14-16 oz) for 10
> >tables (enough for those who like beets and those who are curious, and not
> >much waste).
> >
> >Hope it all turns out for you.
> >
> >Gwen Cat
>
> Thanks for the helpful information. And folks, Gwen Cat is the
> translator of one of the German pickle recipes (well, and most of a
> German cookbook) and has some worked-out recipes from that book on
> the web. Thanks for doing that!
>
> Thanks for the thoughts and suggestions. The English pickled
> mushrooms are sure to be popular. And since the German pickles are
> easy and not expensive... well, maybe i'll just go ahead and make all
> of them.
>
> My consort looked over the ingredient list and commented on the
> excessive use of vinegar - but, then, he'd really just looked at the
> pickles and somehow thought he was looking at a whole course. So i
> started worrying about having one of those horror meals with too many
> pickles... But the vinegar just serves to enhance the piquancy of one
> or two dishes in each course, but is NOT a primary ingredient, so i
> don't think i'm heading into the feast horror story direction...
>
> Well, off to the store this evening to get the ingredients for the
> German pickles. I'll do the English mushrooms tomorrow...
>
> Anahita
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--
Elaine Koogler

     "A stroke of the brush does not guarantee Art from the bristles"

                                                     --  Kosh