[Sca-cooks] Rumpolt on Foie Gras or at least goose liver

Cat . tgrcat2001 at yahoo.com
Sat Dec 1 09:34:51 PST 2007


Greetings Petru

What you are referring to seems to be recipe #5 in the
section on page LXXII on 'From a native (domestic the
prvious chapter is on wild goose) goose are nine and
twenty recipes...'  Following is my on the fly
translation keeping to the old German word order as
much as possible.  If you use it please give credit
for the translation.

Fried (or roasted – the word is the same) goose liver
with a calves cawl (the cawl fat from around the
kidneys) wrapped / and nicely clean roasted (or fried)
/ when you serve it / so give a green broth
thereunder/ or a brown broth/ that is not sour.  And I
have the livers from a goose that the Jews in Bohemia
fattened / roasted (fried) / that three pounds and
many lot (not sure how heavy a lot is...) weighed. 
One can also make a 'muss'  (like a mousse? It implies
mushed together, perhaps pate-like NO IM NOT SAYING
pate') from it / as was indicated previously.

No, none of the prior 4 recipes give instructions on
how to make a goose mouse.

Enjoy!

In Service
Gwen Cat
hope I got all the Word funny symbols out.

---originale message---

Message: 4
Date: Fri, 30 Nov 2007 21:50:43 -0500
From: Patrick Levesque <petruvoda at videotron.ca>
Subject: [Sca-cooks] Rumpolt on Foie Gras
To: "Cooks within the SCA
<sca-cooks at lists.ansteorra.org>"
	<sca-cooks at lists.ansteorra.org>
Message-ID: <C3763633.206A7%petruvoda at videotron.ca>
Content-Type: text/plain; charset=US-ASCII

This is a query for all the German speakers out
there...

Apparently there is a part in Rumpolt's cookbook about
a 3-pound
 fattened
goose liver being roasted and served. Could anybody
please (please?)
 supply
me with the exact reference and rough translation?

While we're on the topic, what else do we have on Foie
Gras in period
sources after the Greek and Roman eras?

Thanks!

Petru





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