[Sca-cooks] Squirrel recipes

[Laura L]

>From From Marx Rumpolt, Ein New Kochbuch, c. 1581
Transliteration and translation © 1999 by M. Grasse
http://clem.mscd.edu/~grasse/GK_game1.htm

Von einem Eichhorn kanstu nemmen zum Gebraten/ eynmachen/
vnd in ein Pasteten eyngeschlagen/ vnd kalt lassen werden/
so ist es gut vnnd wolgeschmack.

My very literal translation using my elementary knowledge of German,
babelfish and the LEO dictionary (http://dict.leo.org/?lang=en)

>From a squirrel can you take to roasted/ to confect/ and in pies stamped
(beaten/struck) and cold will leave like that is good it and pleasant
tasting.

My less literal translation: chop up roasted squirrel and make a pie, good
both warm and cold.

Of course, I could be way off base.

-Irmgart


> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org
> [mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Phlip
> Sent: Tuesday, February 17, 2004 9:43 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Squirrel recipes
>
>
>
> Ene bichizh ogsen baina shuu...
>
> > Hi,
> > I don't think I've ever posted on that list but I was wondering
> if people
> > know of period recipes for squirrels.
> > Or is that as usual in Stefan's Florilegium? ;)
> > Thanks
> > Brunissende
>
> I don't know of any- the only ones I know of are traditional, but
> non-period- more, early American history. If you find some, though, I'd be
> happy to see what you find.
>
> There are a few around and about that could be used for squirrel, basicly
> pottages or stews for small game, but I can't think of anything specificly
> naming squirrel.
>
> Saint Phlip,
> CoDoLDS
>
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
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>