[Sca-cooks] Rumpolt horse was Sca-cooks Digest, Vol 21, Issue 4

[Cat .]

Gentle Serena,

The recipe you refer to is webbed and translated here
http://clem.mscd.edu/~grasse/GK_horse1.htm
(and I suspect since (it seems) the rabbit was a bit
too 'exotic' you wont care for Geil either  ;-)

I translated and webbed this several years ago in
response to a thread on that particular 'part' I
belive started by Lord Ras (anyhow heard from him
lately.)
The coresponding ram recipe is here:
http://clem.mscd.edu/~grasse/GK_mutton1.htm

In Service
Gwen Cat

PS, please let me know if you run into questions when
working on Rumpolt. I would be happy to help if I may.

----Message: 9----
Date: Tue, 1 Feb 2005 11:37:48 -0500
From: Barbara Benson <voxeight at gmail.com>
Subject: Re: [Sca-cooks] Sauerbraten
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Message-ID:
<b088950105020108376502c4b9 at mail.gmail.com>
Content-Type: text/plain; charset=US-ASCII

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




		
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