[Sca-cooks] Translation and BBQ Type Questions - German

[Huette von Ahrens]

--- Barbara Benson <voxeight at gmail.com> wrote:

> Greetings,
> 
> I am deep in the throes of teaching myself
> Renaissance German, and I
> must say it isn't going too badly. But I do get
> stuck, and I am at
> that point right now. First off here is the
> transcription and my
> preliminary translation from the chapter on
> Swine Wild Caught:
> 
> 27. Ungerische Braten an einem ha(b)len Spie(b)
> gebraten/ sonderlich
> die Ruckbraten/ mit Salk und Knobloch gerieben/
> darnach mit dem
> Spie(b) in Rauch gehenckt/ unnd ein stundt oder
> zwo hengen lassen/
> geschwindt hinweg gebraten/ und zum ersten gang
> auff die Bruh gelegt.
> 
> 27. Hungarian Roast on a Hazel Spit Roasted/
> especially the Rump Roast
> (?)/ with salt and garlic rubbed/ thereafter
> with the Spit a smoke (?)
> cooked (?)/ and let it hang for an hour or two/
> take it (the spit)
> away from the roast/ and for the first course
> arrange it with broth.
> 
> The obvious words that I am having difficulties
> with are Ruckbraten,
> Rauch and gehenckt. Any thoughts on those would
> be greatly
> appreciated.

Hmmm.  I am not sure that I would translate
"Ruckbraten" as rump roast.  If this were a cow,
I would be inclined to say rib roast or even 
prime rib, as "ruck" means "back" and not "rump".
 However, since this is a pig or swine, I
probably would say that is was a pork top loin
roast, or a pork center loin roast, as they are
the current cuts on the pig's back.

As for "in Rauch gehenckt", this means "hung
in smoke".

Huette


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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