[Sca-cooks] Seekin Recipe ideas

[Volker Bach]

Am Montag, 10. Oktober 2005 17:50 schrieb wildecelery at aol.com:
> The Student Groups at dartmouth College is hosting a small feast 20-40
> poeple on Novemeber 12.  The feastocrat is hoping to do a Christmas or
> Yulke theme... does anyone have simple recipes with solid documentation
> that are inexpensive to prepare, easy to find the ingredients for,  and
> simple to vary the quantity on?

Can't really think of any particularly winter-themed ones, but these are 
definitely wintery and easy and relatively cheap to shop for (we served them 
for a Twelfth Night). You may have trouble getting brown mustardseed, and a 
goose may not meet your definition of 'inexpensive' (we had a feast budget of 
around $8 per capita on this one), but still, it was good.

Giano

TWELFTH NIGHT 2004 MENU

By Giano Balestriere

Lunch

Carbonadoes with Sauces and Bread

>From Franz de Rontzier (1598)

Karbanart von Rinder unnd Hamelfleisch / Schwein / Hirsch unnd Rehe 
Wildbrat

Wenn mans thun will / mag man uber die Karbanart / wenn sie gar sein / Wein 
oder Bieressig geben. Man sol sie allezeit / ehe sie gebraten werden / mit 
einem Messerruecken schlagen daß sie moerbe werden.

Carbonadoes of Beef and Mutton, Pork, and Venison of Hart and Roe Deer

If you want you can pour vinegar or alegar over the carbonadoes once they 
are grilled. You must always beat them with the back of a knife before they 
are grilled so that they become tender.

...

3. Item man vermischet Salz und Pfeffer / bestrewet sie damit unnd bradet 
sie darnach auff einer Rost / wenn sie gar sein gibt mans also warm zum 
tische.

4. Item man bestrewet sie mit Saltze und Ingber / und bradet sie auff einer 
Rost / und gibts zu tische.

5. Item / man bestrewet sie mit Muscatenblumen unnd Saltz / unnd bradet sie 
auff einer Rost / etc.

6. Item / man bestrewet sie mit Saltze und Negelein / bradet sie dann ab / 
etc.


3. You mix salt and pepper, sprinkle them with it, then roast them on a 
griddle and serve them when they are done.

4. You sprinkle them with salt and ginger, fry them on a griddle, and serve 
them.

5. You sprinkle them with salt and mace and fry them on a griddle etc.

6. You sprinkle them with salt and cloves, fry them, etc.

...

Redaction:

This one's simple. 

2 lbs pork chops or roast
salt
cloves
ginger 
mace
oil

If using roast, cut into 8-10 slices. Work with a mallet or the back of a 
knife for a few seconds each until flattened out slightly and tenderised. Rub 
with a little salt and ginger, cloves, or mace according to taste (slightly 
flouring them may also help). Fry in a hot pan till done, or barbecue on a 
grill.  The spices add anm interesting not to otherwise mundane pork chops.


Onion Relish

14. Item / man bradet Zwybeln in bradfeist / wens ein wenig gebraten / thut 
man Essig / Pfeffer und Saltz darein / gibts uber die gebraten Karbanarten 
/ etc.

14. You fry onions in dripping and when they are fried a little you add 
vinegar, pepper and salt and pour it over the fried carbonadoes etc.

...

Redaction:

4-6 medium-sized mild onions
1/4 cup beef suet or beef dripping
1/4 cup white wine vinegar
pepper
salt

Peel and finely dice the onions. Melt the suet or dripping in a pan and fry 
the onions until glassy and soft. Add vinegar, salt and pepper to taste and 
serve warm. This is delicious with all kinds of meat.


Lemon Sauces

19. Item / man treufft Zitrunensafft uber die gebraten Karbanarten / und 
besprengt sie mit Saltz und Muscatenblumen / etc.

20. Item / man kocht Zitrunen in scheiben zerschnitten / Ingber und Zucker 
in Wein / gibt's uber die gebraten Karbanarten / etc.

19. You drip lemon juice over the roasted carbonadoes and sprinkle them with 
salt and mace etc.

20. You boil lemon slices, ginger and sugar in wine and pour it over the 
roasted carbonadoes etc.


Redaction:

The easy way is to drizzle lemon juice over the chops. The harder way is:

4-6 lemons
1 cup dry white wine
1/2 - 1 cup sugar
ginger

Peel and slice the lemons, removing any pips. Make sure to remove most of the 
white pith or the relish turns out too bitter. Place in a small pot with wine 
and 1/2 cup sugar and boil till the lemons fall apart. Add sugar to taste to 
get the right balance of sweet and sour. If desired, strain through a coarse 
sieve or foodmill (though if you removed enough of the pith the resulting 
relish should be fairly liquid and homogenous already). The sweet-sour 
flavour creates an interesting contrast to the hot spices.

...


Cucumber Salad

31. Item / man schneidet Augurcken in scheiben / gibt sie sampt Baumoel 
unnd Weinessig uber die gebraten Karbanarten / bestrewet sie mit Saltz unnd 
Pfeffer / etc.

31. You slice cucumbers and pour them over the fried carbonadoes with olive 
oil and vinegar, sprinkle them with pepper and salt and etc.

Redaction:

A very basic cucumber salad, this requires

1 salad cucumber
white wine vinegar
olive oil
salt 
pepper

Peel the cucumber if desired, then slice thinly. Add oil and vinegar to taste 
and sprinkle with salt and pepper. Serve chilled. If you have a firmer, more 
organic-type cucumber, this can also be diced, making a semi-liquid cucumber 
relish.


Dinner

Mustard Eggs 

>From Marx Rumpoldt

Nim Eyer / die hart gesotten / unnd sauber geschelt seyn / schneidt sie 
viertel weiss / oder rundt unnd dünn. Nimm Butter in ein Pfannen / mach sie 
heiß / und wirff die harten Eyer darein / rößt sie wol in der Butter / und 
versaltz sie nicht / thu sauren Senff / der mit Essig angemacht ist darein / 
wirffs zwey oder dreymal mit dem Senff umb in der Pfannen / gibs warm auff 
ein Tisch / so ist es gut und wolgeschmack

Take eggs that are boiled hard and shelled cleanly, quarter them or slice them 
thin. Heat butter in a pan, place the eggs in it and fry them. Do not 
oversalt. Add sour mustard that is made with vinegar, stir it around two or 
three times in the pan and serve it hot. That is good and tasty.

Redaction:

5 hard-boiled eggs
1 tbsp butter
3-4 tbsp mild mustard vinegar

Shell and quarter or slice the eggs. Heat the butter in a pan and fry the eggs 
briefly, adding the mustard once they are warmed through. Stir them 
vigorously until coated fairly evenly, then serve immediately, piping hot.


Meats

Goose on Onions
Noodles cooked with pease broth and mace, with butter, and made yellow a bit, 
these will be good and tasty.

Redaction:

1 lb pasta
2 tbsp butter
mace
saffron

Heat water (or pease broth if you can get itu) in a pot. When it boils, throw 
in a generous pinch of saffron, then the pasta. Cook al dente, strain, and 
season with mace to taste. Add the butter to the hot noodles and stir. Serve 
hot.

>From Marx Rumpoldt

Gebratene Gäns mit Zwibeln im gescharb. Nimm die Zwibeln / schel und schneidt 
sie breit / und gar dünn / thu sie in Butter / unnd schweiß sie wol / daß du 
sie doch nicht verbrennest / auch nicht braun machst / thu ein wenig Mehl 
darein / und rürs umb / und ist zu viel Butter daran / so seig sie ab / und 
geuß ein gute Rindtfleischbrüh / die wolgeschmack ist / darein / mach sie an 
mit gestossen Pfeffer / so wirt es ascherfarb von dem Pfeffer / thu ein wenig 
schwartze Rosein / die sauber ausgewaschen seyn / darein / und laß mit den 
Zwibeln eynsieden / daß fein dick wirt / so wirt es gut / wolgeschmack / und 
fein süß von Zwibeln. Du magst es saur machen / oder also lassen / doch ohne 
Essig ist es besser. Unnd wenn du die gebratne Gans anrichtest / so thu das 
gescharb darunter / denn solche gescharb seindt zu vielerley Gebratens gut zu 
geben.

Roast goose with chopped onions. Take the onions, peel them and cut them broad 
and thin, put them in butter and fry them, but do not burn them or let them 
get brown. Add a little flour and stir, and if you have too much butter, pour 
some off. Add good, flavorful beef broth to it and season it with ground 
pepper so it becomes ash-colored from the pepper. Add black raisins that are 
well washed and boil them together with the onions until it becomes nicely 
thick. Thus it will become tasty and nicely sweet from the onions. You can 
make it sour or leave it sweet, but it is better without vinegar. When you 
serve the goose, put the chopped onions underneath, for this kind of chopped 
(food) is good to serve with all kinds of roast.

Redaction

1 roasting goose (if possible with giblets)
1 kg mild onions
1/2 lb raisins
1/2 cup butter
2 cups beef broth (if you can not get the giblets)
pepper
salt
dried sage
oil

Combine pepper, salt and sage in a mortar and grind together. Rub the boose 
with it, place in an oiled roasting pan and roast in a hot oven till done, 
turning once or twice and basting regularly. Meanwhile, place giblets in a 
pot with 3-4 cups of salt water and boil for 90-120 minutes to make stock 
(this tastes much better with goose than beef stock in my opinion, though 
beef stock also works for this recipe). 
When the stock is nearly done, peel and slice the onions into rings. Heat the 
butter at the bottom of a large, heavy saucepan and fry the onion rings till 
glassy and soft and beginning to go brown, stirring regularly to prevent them 
from burning. Add raisins and stock, and pepper generously. Simmer for 
another 5-10 minutes to soften, then turn out onto a serving dish and serve 
the roasted goose on top. A showy dish, well worth the effort.



Beef Stew

>From Marx Rumpoldt

Hauw Rindtfleisch von Riben / da es am dünsten ist / zu stücken / setz es mit 
Wasser zu / und verfaum es sauber / ist es fett / so schöpff es ab / und 
schmelz ein Kraut darmit /unnd wenn es halb gesotten ist / so thu es auß der 
Brüh in ein Wasser / und säuber es auß / thu es in ein sauberes Geschirr / 
und seig die Brüh durch ein Härin Tuch darauff / thu eingebrennt Mehl 
darein / und ein wenig Essig / ninmm gestossen Ingwer / gantzen Pfeffer / 
ungeschmälzte frische Butter / unnd gesaltzte Limonien darunter / Steck die 
Limonien an ein Spieß / und thu sie in den Kessel / unnd wenn du schier wilt 
anrichten / so hack grüne wolschmeckende Keräuter darein / laß ein wenig mit 
frischer Butter aufsieden / leg die Limonien darauff / und wirff klein 
geschnittene Petterdsilge darüber / so ist es weiss und zierlich.

Chop up beef from the ribs where it is thinnest, cook it in water, remove the 
scum, and if it is fat, take that away and lard cabbage with it. When it is 
half cooked, take it out of its broth into water and clean it, then place it 
in a clean pot. Strain the broth onto it through a haircloth and add browned 
flour and a little vinegar. Mix in ground ginger, whole peppercorns, unlarded 
fresh butter and salted limes (likely lemons). Stick the limes on a spit, 
place them in a kettle, and when you are just about to serve, chop green 
aromatic herbs into it and boil it with a little fresh butter, place the 
limes on top and scatter chopped parsley over it. That way it will be white 
and pretty.

Redaction:

1 lb cubed lean stewing beef
3-4 lemons (salt-pickled if you can get them)
1 bunch parsley
1 bunch mixed herbs
2 tbsp butter
whole peppercorns
ginger
salt
flour

Heat 3-4 cups of salt water in a heavy stewpot. When boiling, add the beef and 
stir, skimming off any fat or scum that rises to the survce (with 
good-quality beef that should not be a problem). After 20-25 minutes of 
simmering, thicken the stew with flour and add ginger, whole peppercorns, 
chopped herbs and pickled lemons (or fresh lemons, sliced rubbed with salt). 
Continue cooking for another 5-10 minutes, stirring regularly. Chop the 
parsley and sprinkle over the stew just before serving. The lemon flavour 
makes a nice addition to optherwise fairly normal stew.


Lamb Roast with Lemon and Sage

>From Marx Rumpoldt

Hinterschlegel kalt abgebraten / unn mit grüner Salbey / Pomeranzen oder 
Limonien gespickt / oder mit Weichselsalsen darüber gegossen / oder mit einem 
überzognen Confect / so sihet es fein weiß und braun / oder mach ein 
gehacktes darauß / wenns gebraten unn warm ist. Gesotten kalt oder warm ists 
auch gut.

Leg of lamb (or mutton) roasted cold with green sage or bitter oranges or 
limes (likely lemons), or with cherry sauce poured over it or with candied 
confits so that it looks nicely white and brown. Or you can make a mincemeat 
of it when it is roasted and warm. It is also good boiled, warm or cold.

Redaction:

1 leg of lamb
1 or 2 lemons
olive oil
sage

Cut one lemon into segments. Make small cuts into the leg of lamb and insert 
lemon slivers (if using a deboned leg, a second, whole peeled lemon can be 
used to fill the cavity left by the bone). Rub the outside of the leg of lamb 
with olive oil and sprinkle with sage. Place in an oiled roasting pan and 
roast in a hot oven till done, regularly sprinkling with hot water. Serve hot 
(you can remove the lemon slivers before or leave the diners to eat around 
them). 


Pork Roast in Rye Crust

>From Marx Rumpoldt

Nimm die Förderkeul / und schlag sie in einen Ruckenteig / wenns gebacken 
ist / so laß es kalt werden / so ist es eine gute Speiß. Du kansts auch klein 
schneiden / sonderlich von den Riben kleine stücklein gehackt / und in ein 
auffgetriebene Pasteten / es sey von weissem oder grobem Teig eyngemacht / es 
sey mit Limonien oder Agrastbeeren / oder Klosterbeer / gelb oder weiß / ist 
es auf beyde manier gut.

Take the foreleg (of pork) and wrap it in rye dough. When it is baked, leave 
it to cool and it will be good food. You can also do this with pork cut up 
small, especially the little piecec chopped from the ribs, and place it in a 
risen pastry, be it from white or coarse dough, with limes (probably lemons), 
or /agrast/berries (sour gooseberries?) or /kloster/berries (sweet 
gooseberries?), yellow or white, it is good either way.

Redaction:

2 lbs boneless pork roast
1 lb rye flour
1 sachet dry yeast
sourdough starter
salt
pepper
extra flour

Mix the rye flour with dry yeast, a pinch of salt, and enough sourdough 
starter (follow manufacturer's instructions or own best practice as batches 
differ significantly). Add lukewarm water to make a stiff dough and leave to 
rise in a covered bowl for 3-5 hours (till roughly doubled). Clean and rub 
the roast with salt and pepper. Turn out the dough onto a floured surface and 
roll out large enough to wrap around the roast with floured hands. Place the 
roast on the dough, bottom side up, and wrap, gently closing the edges. Prick 
the top several times, then carefully flip over onto a buttered or oiled 
baking dish. Bake at high temperature for 2 hours (unless you have truly 
excellent pork, you will find the meat sweating out copious amounts of juice 
soaking the bottom crust. Ladling off this juice helps the whole thing hold 
together, but it will not become a cohesive loaf by itself in my experience). 
Slice and serve warm or cold.


Sauces


Lemon Relish

>From Marx Rumpoldt

Klein gehackt Zitron mit weissem Zucker / der wol gestossen ist / abgemacht

Chopped lemons with white sugar, well ground.

Redaction

2 lemons
1/4 - 1/2 cup fine sugar

Peel and dice the lemons, taking care to remove all the pith and the pips. Add 
sugar to taste (1/8 to 1/4 cup per lemon seem to be a good guideline). Serve 
cold. This is Rumpoldt's variation on de Rontzier's lemon relish, a little 
easier and less syrupy, but demanding mouch greater care.



Brown Mustard

>From Marx Rumpoldt

Braun Senff mit lauterm Essig angemacht / ist auch gut

Brown mustard made with clear vinegar is also good.

Redaction:

4 tbsp grown mustardseed, coarse-ground (by preference fresh)
4 tbsp yellow mustardseed flour
6-8 tbsp white wine vinegar

Combine the brown and yellow mustardseed in a small bowl, adding vinegar by 
the spoonful and stirring till a thick liquid develops. Cover and let rest 
for 4-6 hours, then stir again and if necessary add more vinegar to return to 
semi-fluid consistency. Careful when serving this one - it has bite. 
Especially when you grind the dark mustardseed fresh as I did.


Almond Garlic Sauce

>From Marx Rumpoldt

Nim newe Nüß und Mandeln / die sauber geschelet seyn / unnd etwan ein halbe 
zeh Knobloch / stoß es durcheinander / und nimm ein gute Kapaunenbrüh / die 
lauter und nicht feißt / nimm die Brosamen von einem Weck / und weich sie in 
die Brühen / stoß die Nüß darunter / daß fein dick wirt / nimm die Brüh 
darunter / daß nicht gar zu dick wirt / gib es auff ein kleine Schüssel / so 
ist es gut und wolgeschmack.

Take fresh nuts and almonds shelled cleanly and half a clove of garlic and 
grind it together. Take capon broth that is clear anmd not fat and the crumbs 
of a hand loaf, soak them in the broth and grind the nuts into that so that 
it becomes nicely thick. Add broth so that it does not become too thick. 
Serve it in a small bowl, thus it will be good and tasty.

Redaction:

1 cup blanched almonds (or mixed blanched almonds and nuts)
2 slices white bread, crust removed
1 cup chicken stock
1 clove garlic

Soak the bread in the chicken broth. Chop the garlic in a food processor. Add 
the almonds (and nuts, if you have them) and process till powdery. Add the 
bread and puree to a homogenous semi-liquid, adding more stock if necessary. 
Serve warm - it becomes unpalatable when it cools and the top dries out. 


Side Dishes

Apple Puree

>From Marx Rumpoldt

Epffelmuß mit Zimmet und klein Rosein in Butter gekocht / unnd wenn du es 
anrichtest / so schneid ein Weck fein länglicht / rößts auß der Butter / daß 
er resch ist / stecks in das Epffelmuß / und besträw ea mit Zucker / gibs 
warm auff ein Tisch / so ist es gut und wolgeschmack

Apple puree with cinnamon and small raisins cooked in butter. When you wish to 
serve it, cut a hand loaf into thin slices, fry them in butter until they are 
crisp, stick them into the apple puree, sprinkle it with sugar and serve it 
hot. That is good and tasty.

Redaction:

1 lb apple puree (dry-cooked homemade if best)
3 tbsp butter
2 slices white bread
1/2 cup raisins
sugar
cinnamon

Cut the bread slices into finger-thick lengths. Heat 1 tbsp of butter in a pan 
and fry the bread fingers till crisp. Remove from pan, clear of crumbs, add 
another tablespoon of butter and ladle half the apple puree into the pan. 
Stir till heated through, add cinnamon to taste, remove and repeat the 
process with the second half. When serving, stick the bread fingers upright 
into the bowl of hot buttered apple puree and sprinkle with white sugar. In 
fact you could leave out the butter and just serve hot apple puree like this 
and it would still be delicious.



Tart Cherry Puree

>From Marx Rumpoldt

Weichselmuß. Nim Weichsel / reiß sie vom Stengel hinweg / und wasch sie auß / 
thu sie in ein Fischkessel / und schneid weck darein / geuß Wasser darüber / 
und laß damit sieden / streich es durch ein Härin Tuch / daß fein dick ist / 
thu es widerumb in ein uberzindten Fischkessel / rür gestossenen Zimmetrinden 
und Zucker darunter / setzs auff Kolen / und rürs umb / biß dz auffseudt / 
richt es in ein Schüssel an / und wenn du es wilt auf ein Tisch geben / es 
sey kalt oder warm / so besträw es mit uberzogenem Fenchel / so ist es gut 
und wolgeschmack.

Tart cherry puree. Take tart cherries, remove the stems and wash them. Place 
them in a fish kettle with slices of hand loaves and water and boil it. Pass 
it through a nicely thick hair cloth and return it to a tinned fish kettle. 
Stir in ground cinnamon bark and sugar and place it over the coals until it 
boils. Serve it in a bowl, and when you wish to send it to the table, be it 
cold or warm, sprinkle it with candy-coated fennelseed. Thus it will be good 
and tasty.

Redaction

If you have them, use fresh pitted cherries. Otherwise, those from a jar will 
do.

1/2 lb cherries
1 cup sugar (less if jarred cherries are used)
2 slices white bread, crust removed
cinnamon
candied fennelseed

Boil the cherries with the sugar and enough juice (from the jar) or water to 
cover until they fall apart. Pass through a sieve or foodmill and return to 
the pot. Process the bread slices to crumbs in a blender and stir into the 
cherry puree with the sugar and cinnamon. Boil until homogenous and thick. 
This one went like hotcakes at our event.


Cabbage 

from Marx Rumpoldt

Köl. Weissen Köl mit jungen Hühnern und guter Rindtfleischbrüh angemacht / thu 
Ingwer / Muscatenblüt / frische Butter / und ein wenig eyngebrennt Mehl 
darein / laß darmit auffsieden / so wirt es gut und auch wolgeschmack.

Cabbage. White cabbage made with young chicken and beef broth, add ginger, 
mace, fresh butter and a little browned flour to it and bring it to the boil. 
That way it will be good and tasty, too.

Redaction:

1 small head white cabbage
4-5 cups beef stock
2-3 tbsp butter
flour
ginger
salt

Clean and quarter the cabbage and slice the quarters into thin strips, 
discarding all hard and woody parts. Bring the beef stock to the boil in a 
large pot and place the cabbage strips in it, simmering till soft. Season to 
taste with salt and ginger, thicken the stock with flour and stir in the 
butter. Serve hot. Cabbage tends to be boring, but this one is really not bad 
at all. Ginger works well with the taste, for one thing.


Sauerkraut

>From Marx Rumpoldt

Gehackt saures Kraut ist auch nicht böß / wenns gesotten ist / so macht mans 
ab mit saurem Rahm und Butter.

Chopped sauerkraut is also not bad. When it is cooked, you mix it with sour 
cream and butter.

Redaction:

1 lb sauerkraut
1 cup sour cream
2 tblsp butter

Heat the sauerkraut in a pot with a little water, stir in sour cream and 
butter and serve hot. The milky flavour contrasts nicely with the sourness of 
the kraut.



Lentils

>From Marx Rumpoldt

Nimm Linsen / wasch sie fein sauber auß / und klaub sie. Nimm auch ein gute 
Rindtfleischbrüh / laß sieden / schneid Zwibeln und ein wenig Knobloch 
darunter / daß fein dick wirt / und wenns gekocht ist / so thu grüne 
wolschmeckende Kräuter / die klein gehackt seyn / darunter / unn gesotten 
Speck / laß damit sieden / so wirt es gut und wolgeschmack. Du kanst auch 
Linsen kochen one Zwibeln / wie es einer gern isset / so kann man es 
zurichten.

Take lentils, wash them clean and pick out the dirt. Then take good beef 
broth, boil it, and cut onions and a little garlic into it so it thickens. 
When it is cooked, add aromatic green herbs that are chopped finely and 
boiled bacon, boil it with that and it will be good and tasty. You can also 
cook lentils without onions. They can be cooked according to one's taste.


Fried Mushrooms

>From Marx Rumpoldt

Du kanst auch Maurachen auff ein ander manier machen. Wenn sie sauber 
gewaschen / so thut man sie in eine Pfannen / oder in ein Kessel / thu 
Butter, Pfeffer und Saltz / darein / lass damit auffsieden / so geben sie 
gnungsam feuchtigkeit von inen / laß sie kurz eynsieden. Unnd wenn du schier 
wilt anrichten / so thu darein grüne wolschmeckende Kräuter / die klein 
gehackt seyn / so werden sie gut und wolgeschmack.

You can also make mushrooms (probably morels) in another fashion. When they 
are washed clean, put them in a pan or pot with butter, pepper and salt and 
heat them up quickly. They give enough liquid of themselves (to boil them). 
Boil them briefly, and just before you wish to serve them add chopped green 
aromatic herbs. Thus they will be good and tasty. 

Redaction:

1 lb button mushrooms
4-6 tblsp butter
1 bunch mixed herbs
salt
pepper

CHop the herbs. Quarter or slice the mushrooms (only very small ones should 
remain whole). Heat the butter in a heavy saucepan or stewpot. Turn down the 
heat, add the mushrooms, salt and pepper and cover for five minutes till the 
mushrooms shrink and sweat juice. Boil in their juice till done. Sprinkle 
with the herbs before serving.


White Beets

>From Marx Rumpoldt

Nimm weisse Ruben / schneidt sie Wirfflicht / und rößt sie auß heisser 
Butter / geuß ein Rindtfleischbrüh / die lindt gesaltzen ist / darüber / setz 
auff / und laß eynsieden / daß ein kurtze Brüh gewinnet. Du magst darunter 
thun Hammelfleisch / das gesotten ist / und auff dem Rost abgebreunt / oder 
magst es one Fleisch geben / so ist eas auff allerley manier gut. Oder magsts 
mit den Ruben sieden lassen / so wirt es fein braun / gut und wolgeschmack.

Take white turnips, dice them, fry them in hot butter and fill them up with 
good beef broth that is lightly salted. Boil it down until it becomes a 
'short broth'. You can add mutton that has been boiled and browned on the 
griddle or serve it without meat, it is good in many fashions. Or you can 
boil the mutton along with the turnips, thus it becomes nicely brown, good 
and tasty.

Redaction:

1 lb white beets
3 tblsp butter
beef stock
salt

Wash, clean and cube white beets. Heat the butter in a saucepan and fry the 
beet cubes till slightly softened, stirring constantly. Add stock to cover, 
salt to taste and simmer till soft. Serve hot. I mixed them with carrots for 
budgetary reasons and that worked well, too. 


Green Lettuce with Red Beets

>From Marx Rumpoldt

Grün Salat / der klein unnd jung ist / rote Ruben klein geschnitten / und 
darüber geworffen / wenn der Salat angemacht ist / unnd die rote Ruben 
gesotten und kalt seyn.

Green lettuce that is small and young and red beets cut up small thrown over 
it when the lettuce is made and the beets boiled and cooled.

Redaction:

1 head green lettuce (not iceberg)
1-2 boiled red beets
white wine vinegar
olive oil

Wash the lettuce, remove the outer leaves and cut into strips. Add vinegar and 
oil to taste and let stand for an hour. Dice the beetroot and sprinkle on top 
of the salad before serving. It looks lovely indeed.



Red Beet Salad

>From Marx Rumpoldt

Rot Ruben Salat / wenn sie gesotten seyn / so schneidt sie klein / lang oder 
Wirfflicht / machs mit Oel / Essig und Saltz / ab / magsts süß oder saur 
machen.

Red beet salad. When they are boiled, cut them up small, in strips or diced, 
and make it with oil, vinegar and salt. You can make it sweet or sour.

Redaction:

1 lb boiled beetroot
olive oil
white wine vinegar
salt

Dice the boiled beetroots and add vinegar and oil. Salt to taste. Steep for 
1-2 hours and serve. A no-nonsense salad, though it does not appeal to haters 
of red beets, and there appear to be many of these.


Barley Porridge with Pepper

>From Marx Rumpoldt

Gersten / die gesotten ist mit Rindtfleischbrüh / nicht gar zu dick / daß dünn 
und wolgeschmack ist. Nimm ein Hammelschlegel / der braun gebraten / und feun 
mürb ist / unnd wenn du ihn anrichtest in eine Schüssel / so geuß die Gersten 
darüber / thu gestoßen Pfeffer darunter / so wird die Gersten sampt dem 
Hammelschlegel fein braun. Du magst die Gersten saur machen oder nicht / so 
ist es gut und wolgeschmack / kost nicht viel / hat aber grosse müh.

Barley, well boiled in beef broth and not too thick but thin and tasty.Take a 
leg of mutton that is roasted brown and tender and when you serve it on a 
bowl, pour the barley porridge over it and add ground pepper, then the barley 
and leg of mutton will both turn nicely brown. You may make the barley sour 
or not, it will be good and tasty (either way). This is not costly, but 
troublesome.

Redaction:

1 lb barley groats
5-6 cups beef stock
pepper
salt

Bring the beef stock to the boil in a heavy saucepan and add the barley 
groats. Boil till the whole becomes a thick porridge, adding water as 
necessary. Stir to prevent from burning. When the groats are done, add pepper 
generously and salt to taste. Serve hot with mutton or lamb. It is not easy 
to get the liquid consistency Rumpoldt speaks of, but I don't think it is 
necessary, either.


Millet Porridge

After Marx Rumpoldt

Du kanst auch wol Hirßbrey kochen mit einer Rindtfleischbrüh / so ist es auch 
nicht böß

You can also make millet porridge with beef broth, that is not bad either

Redaction:

1 lb millet
6 cups beef stock
salt

In a heavy saucepan, bring the beef stock to the boil and add the millet. 
Simmer, stirring intermittently, till a thick porridge results (this can take 
up to 45 minutes). Add water as necessary. Salt to taste and serve. 



Pasta with Saffron and Mace

>From Marx Rumpoldt

Nudel gekocht mit Erbeßbrüh unnd Muscatenblüt / mit Butter / und ein wenig 
gelb gemacht / so ist es gut und wolgeschmack.

Noodles cooked with pease broth and mace, with butter, and made yellow a bit, 
these will be good and tasty.

Redaction:

1 lb pasta
2 tbsp butter
mace
saffron

Heat water (or pease broth if you can get itu) in a pot. When it boils, throw 
in a generous pinch of saffron, then the pasta. Cook al dente, strain, and 
season with mace to taste. Add the butter to the hot noodles and stir. Serve 
hot.


	

	
		
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