[Sca-cooks] Period German menus

[Cat .]

Greetings the list.

I took digi pix of several of the wood cuts last
night. Take a look at the contrast from the Emperor to
the farmer.

I also transliterated the German for all 4 banquets
for farmers, and will translate and post those later
today on the same link as the photos are to start
with:

http://clem.mscd.edu/~grasse/GK_Banquets1.htm

Giano, you did a great job off the cuff.  BTW, I think
Kran refers to horseradish (according to the
frueneuchochdeutsches worterbuch that I use for
puzzles such as that.)

I think the dishes are appropriate enough, I have some
trouble wiht the 'put it all in one bowl, though if
one could strech Schuessel beond 'bowl' to mean
platter or dish in general, then it would work much
better for me.

In Service
Gwen Cat
PS Ranweig, I will do the rest of the veggies
tonight/this weekend, I got your message this morning,
so spent last night on the menus.


> Message: 3
> Date: Fri, 9 Feb 2007 08:31:18 +0100
> From: Volker Bach <carlton_bach at yahoo.de>
> Subject: Re: [Sca-cooks] Period German menus
> To: Cooks within the SCA
> <sca-cooks at lists.ansteorra.org>
> Message-ID:
> <200702090831.18173.carlton_bach at yahoo.de>
> Content-Type: text/plain;  charset="iso-8859-1"
> 
> Am Donnerstag, 8. Februar 2007 16:31 schrieb Phil
> Troy / G. Tacitus 
> Adamantius:
> 
> > Sure it does. But do you think Rumpolt is talking
> about Piers the
> > Plowman when he speaks of a feast menu for a
> farmer?
> 
> IMO probably not. Many of the woodcuts used in texts
> of the time are more 
> symbolic than realistic, so the 'bauer' shown is
> likely representative of 
> 'the' peasant (German in period does not distinguish
> semantically between 
> free and bond, small or large farmer, the estate of
> agriculturalists 
> collectively being referred to as
> 'Bau(e)r/Pau(e)r/(Ge)bur'. There are more 
> specific legal terms, but these are hardly ever
> commonly used. So the 
> situation is different from English which has common
> use designators such as 
> yeoman, peasant and cotter.
> 
> If we look at the actual menus, they conspicuously
> exclude most exotic 
specialties or high-class game, consisting os dishes
such as boiled or 
roast 
beef, roast goose, dried meat, roast piglet or pork,
sausages, bacon, 
chickens, red beets, sauerkraut, cheese, eggs, local
fruit and baked 
goods 
made with plenty of eggs and daiury products. To me,
this sounds a 
realistic 
note. Not that I would say this reflects average
peasant fare, but it 
sounds 
convincing as the kind of dishes and variety a
seriously wealthy farmer 
or 
well-off farming community could serve on a special
occasion. By way of 
an 
example the first farmers' banquet on a meat day,
first meal of the day 
(off 
the cuff, don't nail me down on deatils in this one):

Course 1
Beef soup with sops

Boiled beef, capon and dried meat, all in the same
bowl, with 'kran' 
(sour 
cream?) sauce

Course 2
Roast goose, ropast mutton leg with sage, roast pig,
roast chickens, a 
veal 
roast, bratwurst, all in the same dish
Sere with it pickled red beets with 'kran' sauce

Course 3
Sauerkraut, boiled and served with bacon and ringed
with bratwursts

Course 4
Boiled chickens in yellow sauce (or pickled, but he
usually uses 
'eingemacht' 
to mean in a sauce)

Course 5
Pork galantine

Course 6
Apples and pears, nuts, cheese, all in the same dish
Cakes, wafers and other baked goods, also all in one
dish. 

I think this is not beyond the realm of the possible,
though it is, of 
course, 
massive extravagance by the lights of a farming
copmmunity. But this is 
a 
*feast* menu, so extravagance is the idea. 

Giano



 
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