[Sca-cooks] *** off list *** RE: oxtail soup, Vol 57, Issue 36

[Daniel Myers]

So how goes with your translation?  

- Doc


> -------- Original Message --------
> From: Sharon Palmer <ranvaig at columbus.rr.com>
> 
> >That being said, there is a wide variety of
> >dishes in many medieval cookbooks, including dishes like "gruel" and
> >"garbage".  I've even seen medieval recipes that call for a cow's udder,
> >so I think the lack of an oxtail recipe in the medieval corpus is not
> >insignificant.
> 
> >3. Offal was (to a degree) valued, with contracts stating who in a
> >manoral setting was to get certain organs (there are also heaps of
> >recipes for kidney pies).
> 
> Well, garbage didn't mean the same thing then.
> 
> Among Rumpolt's 2000 recipes are 7 for Udder, I think it was a delicacy.
> And about 8 for kidneys (none for kidney pie)
> Along with spleen, brain, eyes, tongue, stomach, 
> lungs, throat, tripe, intestines, feet, and 
> others.
> 
> And I just noticed an Ox tail recipe.  Not soup though.
> 
> Ochsen 73. Eyngemachten Ochsenschwantz/ setz jn 
> zu in einem Wasser/ vnd laß an die statt sieden/ 
> heb die Brüh davon auff/ so wirdt es wohl 
> geschmack/ Als dann nimm gelbe Rüben/ schab vnd 
> schneidt sie voneinander/ quells in Wasser/ vnd 
> kül es auß/ Nimm darnach ein wenig ungesaltzen 
> Speck vnd Zwibel/ hacks durcheinander mit grünen 
> Kräutern/ laß den Schwantz damit sieden/ thu 
> gestossen Pfeffer darein/ so wirt es gut vnd wohl 
> geschmack.
> 
> 73.  Put up** Oxtail/ set it to (the fire) in a 
> water/ and let simmer until done/ lift from the 
> broth/ like this it becomes good and well 
> tasting/ then take yellow roots (yellow carrots)/ 
> peel and cut them apart/ parboil in water/ and 
> cool off/ Then take a little unsalted bacon and 
> onion/ chop together with green herbs/ let the 
> tail simmer with them/ put in ground pepper/ like 
> this it is good and well tasting.
> 
> ** Eyngemachten is a difficult word, modernly it 
> means canned, but in Rumpolt indicates fruit 
> preserved in sugar or dishes with a sauce or 
> sometimes in a pie - I suspect they might be 
> dishes meant to be served cold.  I've settled for 
> using "put up" to translate it, but am aware that 
> it isn't entirely correct.
> 
> Ranvaig
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