[Sca-cooks] Squirrel recipes

[Martina C Grasse]

Greetings,

was at Estrella, so have about a hundred digests to catch up on (not 
likely) so thanks for the heads up.

Irmgart, you are not that far off, but I would translate it a little 
more like:
>From a squirrel you can take to roast/ prepared /and folded into a pie/ 
and let get cold/ so it is good and welltasting.

It does sound like take roast squirrel and prepare it (bone it?) and 
stuff the bits in a pastry (bake or fry it, though that step is assumed 
and not specified) and serve it cold.  Squirrel pastie anyone?

IIRC the original does inded have a woodcut of your standard bushy 
tailed critter.

Gwen Cat
Back from a wonderful sunny Estrella with MISERABLY COLD nights.  If 
anyone from the list was there, I am so sorry I did not get to meet you 
face to face.

Laura L wrote:


>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
>