[Sca-cooks] Sauerbraten

[Barbara Benson]

<johnna at sitka.engin.umich.edu> wrote:
> Culinaria Germany of course mentions that sauerbraten
> was originally made of horsemeat, which kind of throws
> another meat into the pot so to speak...
> This can be found repeated on the web--
Greetings,

Seeing that I have my copy of Rumpoldt sitting here on the table -
here is what he has to say about Horse (and I only know this because
it has a picture of a horse).

Vom wilden Pferdt kan man zurichten in einem schwarken Pfeffer/ Vnd
wenn du es braten wilt / so salk es wol / denn es ist ein susse
Fleisch / kanst den Braten auch mit Knobloch zurichten. Wen man es wil
im Pfeffer Kochen / so sekt mans zu mit Wasser/ wol gesalken / wenns
wol gesotten / so zeucht man es auff ein Bret auss / vnd lessts kalt
werden / Mach ein guten Vngerischen Pfeffer mit Hennschweiss / der
fein saurlich ist / Vnnd wenn der Pfeffer zugericht ist/ so thu das
Fleisch darin / so wirdt es gut vnd leibleich. Du kanst auch die Geil/
wie von einem Eynheimischen Pferdt zurichten / wie vorhin vermeldt ist
von Bock Geil.

Never having the desire to prepare horse I have never translated this
section. So here is an on-the-fly wack at it.

>From Wild horse can one prepare in a black Pepper (sauce) / and when
you will roast it /so salt it well/ then it is a sweet flesh / (one)
can also prepare the Roast with Garlic. When one will your Pepper
(sauce) cook / so set it to with water/ well salted / and when it is
well boiled / so put it off on a board / and let it become cold / Make
a good Hungarian Pepper (sauce) with Chicken Fat / the nicely
(saurlich?) kind / Ad when the Pepper (sauce) is prepared / so put the
Flesh therin / so it will be good and (leibleich?). You can also...

that is where I get completely lost. I have no idea what a Geil is or
Eynheimischen. Where it says vorhin vermeldt ist von Bock Geil I
believe it says "as before mentioned in the chapter on Bock Geil" but
I was unable to find that chapter.

So, it would take more digging to determine what he means by a
Hungarian Pepper Sauce - but there is no marination step inferred that
I can see.

Glad Tidings,
--Serena da Riva