[Sca-cooks] Period German menus

[Cat .]

--- ranvaig at columbus.rr.com wrote:

> Kat, it is so kind of you to respond.  Your site
> started me looking 
> at German cooking several years ago, 

Blush, THANKS, and its hearing (reading) posts like
yours, ASKING for info, that makes me want to get back
to getting more of Rumpolt on the web.  Its a case of
there only being seven 24hour days in one week, but I
will try to get more of the menus translated and up.
Of course, there are chapters, like the chicken one,
that I have been playing with and really need to put
out there (chicken is cheap and a good feast item.)

> 
> I have been working from Dr Gloning's web site, and
> he doesn't seem 
> to have webbed those pages.

AH I see...

> I probably need an actual printed copy.  Amazon has
> a used paperback 
> copy for $173, 

Try Amazon.DE  though shipping will hurt.

> do you know of a translated copy?  

NOPE, to the best of my knowledge there is not a
translation published.  Thats why I keep sticking bits
of it on the web.

> I knew I
> had seen menus 
> before, but was looking in the wrong place.  

I need to organize the site again, better... but Im
not sure what would be better.

> I was
> hoping for more 
> about side dishes, but it is certainly helps.

When I did the research for the 2000 feast I was
surprised by that too.  He has that Zugemuess chapter
that has 200+ recipes for various veggies (ok, he
included noodles, rice and eggs in there too) but in
the menus those dishes are a small minority among the
MEATs.
I dont know how that compares to other cultures. I
have wondered if they were just not listed in the
menus because they were 'unimportant'? Or if they
really were only accents.

> 
> Do you know anything more about the Hungarian torte
> with many leaves 
> (layers), that sounds interesting.  I wonder if it
> has a meat filling 
> or is sweet?

I will have to find that mention again, and see if
there is more information available.

> 
> This is my working menu, but I'm still researching. 
> But I have to 
> present my feast bid this Sunday.    I'd really
> appreciate any 
> comments.

DROOL.  OK, its just after 8am here and you have me
ready to raid a fast food place (only it would not
fill the craving you started)
> 
> The budget is 100 meals for $750 or less, or about
> $7 per person. 
> Friday, I'll take a field trip to Jungle Jim's and
> other stores to 
> check prices, but I don't think I'm too far off. I'd
> like to have 
> some game, but fear it will be too expensive.

I dont have Rumpolt at work with me, so I will defer
any comments on how well it fits in with the period
way of serving things till I can look him over.

That said, I see some modern conventions and some very
nice period things in your menu.
I think Rumpolt has recipes for radish, red cabbage
and asparagus in the salad sections (all of them I
THINK (dont quote me till I can double check) are
prepared with oil and vinegar)

There are a number of period mushroom recipes in
Rumpolt - I think Urtatim has some webbed someplace,
and I have been meaning to go back to my translation
of the veggies and put them in (I have waited cause he
specifies mushrooms by name and there are a couple I
could not find botanical or English names for when
last I looked several years ago) 

I cant wait to see how this all works out, Im SURE it
will be YUMMY.  If you get the bid, when and where
would this feast be?

Curiously (and hungrily ;-)

Gwen Cat

> 
> First course:
> Bread, Schmaltz with onions, flavored butter, and
> Preserves
> Plate of marinated veggies: radish, cukes (r20), red
> cabbage, 
> cauliflower (r47), turnip, beets, asparagus, and
> such, possibly 
> boiled eggs
> Plate of cold meats: Cabbage stuffed with smoked
> Chicken (R114), 
> Rinderbraten (R41), Schinken (smoked ham), Liver
> sausage, cured 
> Salmon, Herring and such
> Soup
> 
> Second course:
> Sausage
> Roast chicken
> Rice in almond milk (r173)
> Roast carrots and parsnips (r182)
> Mustard, horseradish, and other sauces
> Tart of some kind
> 
> Third course:
> Fish in rye pastry (w64, 65)
> Roast Pork
> Boiled chard and cheese dumplings (w118 or r200)
> Mushrooms
> Endive with oil and vinegar (r1)
> Stauben of apples (r42) ?
> 
> Fruit, Nuts, Confits, Pastries
> 



 
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