[Sca-cooks] kuchen fuer landsknecht
Jadwiga Zajaczkowa / Jenne Heise
jenne at fiedlerfamily.net
Mon Oct 8 09:01:36 PDT 2007
This weekend, members of my local SCA shire who are working on high
authenticity Landsknecht stuff had their 'fall campaign'. I was asked if
I would come up and teach some German cooking, as the frauen were
getting a bit tired of hanging around camp.
So, we did the following dishes:
(Translations from GwenCat or Valoise Armstrong unless otherwise named)
Sirloin of Beef from the Cookbook of Sabrina Welserin
152 To make a good roast
Take veal or a sirloin of beef, lay it overnight in wine, afterwards
stick it on a spit. Put it then in a pot. Put good broth therein,
onions, wine, spices, pepper, ginger and cloves and let it cook therein.
Do not over salt it.
Brown mustard from Rumpolt
Brown mustard made up with clear vinegar/ is also good.
Millet with broth (based on Rumpolt)
You can also make millet porridge with beef broth, that is not bad
either (Giano's translation)
but we used chicken broth...
Take lentils/ wash them fine clean/ and soak them. Take also a good
beef-broth/ let simmer/ cut onion and a little garlic into it/ so that
it comes nice and thick/ and when it is cooked/ so put green
well-tasting herbs/ that have been chopped fine/ thereto/ and cooked
bacon/ let it simmer therewith/ so it becomes good and tasty. You can
also cook lentils without onion/ how one likes to eat it/ so it may be
Roast Carrot (based on these two recipes from Rumpolt)
182. White root [turnip? parsnip?]/ cut them in cubes/ and roast them in
hot butter/ pour beef broth / that is lightly salted/ also thereover/
put it on [to cook] and let simmer/ that a short broth [till a little
juice] comes out. You may do it without meat/ so it is in all ways good.
Or you may let it [the meat?] simmer with the roots/ so it browns
nicely/ good and welltasting.
183. You can also prepare and roast the yellow roots/ be
they cut small or large/ also with a beefbroth/ take meat
therunder or not.
Flooded Apples (Rumpolt)
47. Take apples/ and cut them quarterways/ sprinkle them with flour/
and toss them in hot butter/ and bake [fry] them/ sprinkle them with
sugar/ and give warm to the table/ so it is called geschwembt [flooded]
Snow (Sabrina Welserin)
Thin cream and put it in a pot. And take a whisk and beat it together,
until it becomes snow foam on top. And roast a bread and lay it in a
dish and strew sugar thereon and put the foam on the bread. Then it is
Mustard for dried cod (Welserin)
Take mustard powder, stir into it good wine and pear preserves and put
sugar into it, as much as you feel is good, and make it as thick as you
prefer to eat it, then it is a good mustard.
I also fried some reconstituted salt pollack (with breadcrumbs, pepper
and mace) that went over far better than I expected.
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"I thought you might need rescuing . . . We have a bunch of professors
wandering around who need students." -- Dan Guernsey
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