[Sca-cooks] German Scotch Eggs??

[Susanne Mayer]

Hello Ranvaig, (I am WAY behind again,...)

this sounds suspiciously like small, one egg versions, of  the 
Stefaniebraten, a modern (or not ;-) minced meat roast with hardboiled egg 
inside (and most of the times  also pickled cucumbers and frankfurter 
sausages). The meat is bound with soaked white bread and egg and the hard 
boiled eggs are but in the middle. Due to its size it is baked in the oven 
and not cooked in broth.

here an Austrian site for the modern recipe

http://www.rezeptewiki.org/wiki/Stefaniebraten

Kind Regards
Katharina
Ad Flumen Caerulum
Drachenwald


Message: 6
Date: Tue, 13 Mar 2012 23:59:48 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] German Scotch Eggs??
Message-ID: <p06010241cb85c9fc5765@[10.0.1.130]>
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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 Kn?del are dumplings mostly or
completely of bread (or potatoes), but Rumpolt
uses Kn?del 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.