[Sca-cooks] German Scotch Eggs??

[Sharon Palmer]

This list has talked about whether Scotch Eggs are period.

Rumpolt's Kalb 44 has white meatballs of chopped 
veal, with a yolk inside rather than a whole egg. 
Made with either a raw yolk, or a hard boiled one.

I start off with a bit of a previous recipe, 
because it says make dumplings as told before.

Modernly Knödel are dumplings mostly or 
completely of bread (or potatoes), but Rumpolt 
uses Knödel consistently for something more like 
a meatball, sometimes but not always with some 
bread added.

Ranvaig

Ochsen 65.   Take beef/ cut it thin and small/ 
lay it in a water/ so it draws the blood out/ and 
becomes nicely white.  Wash it well in two or 
three waters/ pick beef fat clean/ and soak a 
sliced weck bread in water/ press it out well 
again with clean hands/ chop it together/ that it 
becomes small/ also an egg or three/ wash the 
hands clean/ and from it make round meatballs/ or 
how you wish to have them/ (snipped)...


Kalb 44.  Make white dumplings/ as has been told 
before/ and before you make them round or 
lengthwise/ then spread the chopped meat apart/ 
and break two egg yolks next to each other/ and 
the other part drive out/ and lay the egg yolks 
over the meat/ spread it nicely/ that it stays 
smooth/

(This is a little confusing, but I think it means 
that you spread out the meat for each dumpling, 
put the raw yolks in the middle, then shape the 
meat around it. They must be smooth or the egg 
will come out).

throw it in a beef broth/ and when it boils/ put 
them in/ and when you dress it/ then cut the 
dumplings apart/ then one sees the yellow from 
the eggs inside it/ dress it with the same broth/ 
and sprinkle parsley on top.

However if it did not hold together with the 
yolks between the veal/ then take the eggs/ and 
let them boil hard/ and when they are boiled/ 
then take the yolks out/ that it stays whole/ lay 
it with the chopped veal next to each other/ that 
they do not push together/ and make it/

before you put it in the broth/ as is told 
before/ as you should cut them apart/ when you 
dress them/ make it yellow or leave it white/ 
together with the green well tasting herbs/ then 
it is good and well tasting.