[Sca-cooks] Surviving medieval sauces?

[David Walddon]

Thank you! 
Not the German expert like Ranvaig! 
Eduardo


On Feb 22, 2014, at 8:51 PM, Sharon Palmer wrote:

>> Dear Eduardo, could you steer me to some references please?
>> 
>>> There are a lots of recipes for horseradish preparations and sauces in the German Corpus.
>>> Eduardo
>> 
> 
> 
> I'm not Eduardo, but my usual Rumpolt report:
> Rumpolt uses two names for Horseradish.  From Gernot Katzer's Spice Pages: German has two words for horseradish: Meerrettich is preferred in the North, while Southern Germans and Austrians usually call it Kren.
> 
> From the menus:
> A Beluga sturgeon cooked in its own broth/ and parsley root/ and also grated horseradish thrown over it/
> A roasted wild goose/ and grated horseradish under it.
> Fried perch/ in a horseradish (sauce).
> A boiled beef with horseradish.
> Cooked beef/ and a capon and dried meat/ all dressed in a dish/ and a horseradish (sauce?) poured over.
> With the roasts one can dress red beets made with horseradish/ as one makes in Bavaria.
> 
> Ochsen 17. A tongue cooked with horseradish. Scrape the horseradish clean/ and cut it very clean/ put a few almonds to to it/ and grate it together in a shredder. Put it into a (clay) pot or tinned fish boiler/ and let the horseradish come to a boil with a good hen or beef broth/ then it becomes white/ and put beef fat into it/ so it tastes well of it.
> And when the tongue is cooked and cleaned off/ then cut them apart/ and put them into the beef broth/ so it stays warm. And when you will dress it/ then dress the horseradish first/ lay the tongues into it/ and baste with a beef fat/ and do not over salt it/ then it is elegant/ good and well tasting.
> 
> Ochsen 45.  Roast a beef roast/ and when it is roasted/ then put horseradish/ that is pounded or grated/ and dissolved with beef  broth/ then it is a good dish/ and costs not much.
> 
> Ochsen 63. A piece of Beef prepared with horseradish/ as is previously described/ how one should make it.
> 
> Schweinen 6. To prepare the breast from the wild pig. ... also with pounded horseradish/ mixed with a beef broth.  Because it is good to cook in many manners/ especially when a cook will apply diligence.
> 
> Schweinen 17.  Blood sausage from a wild pig. When a wild pig is not mortally wounded/ or when one catches it living/ that one can stab it to death/ like a domestic pig/ then take the blood (It sounds pretty dangerous to bleed out a wild pig!)/ and stir it well/ cut bacon into it/ take a pair weck bread (two loaves)/ cut them/ or grate them on the grater/ soften them in a milk/ pour with the other in the blood/ put pepper/ ginger/ and mace into it/ and see/ that you do not over salt it/ then the sausages become soft and good/ that are made with the milk and the bread.  Then take a clean rice/ that is nicely parboiled and picked over.  Thus the Bohemian farmers make it with barley and buckwheat/ it is good in various manners/ when one stuffs and parboils them in a water/ then one lays them on a clean straw/ and lets them lay over night/ then one cook them after that/ as one will have them. When they are cooked to the place (until done) then one gives pounded horseradish with it/ made with a good beef broth.  The Bohemian farmers love to eat it like this.
> 
> Ganß 19.  To cook a goose.  Item/ to roast with horseradish.
> 
> Kappaun 29. Take the blood from a capon/ .... / take with it horseradish that is well grated/ and mixed well with a good beef broth/ given warm under the crop/ like this it will be good and well tasting.
> 
> Kappaun 31.  You may also give horseradish over a capon/ be it roasted or boiled/ like this it is elegant and good.  Take almonds/ and pound them with garlic/ then mix it with a good chicken broth/ and then pour over the roasted capon/ that is nicely plump/ like this it is a good lordly dish/ especially for the Hungarian lords.
> 
> Hausen 2. Beluga sturgeon made in clear broth. When the sturgeon is fresh/ then set it to (the fire) in a water/ and put a little salt in it/ and skim it nicely clean/ slice parsley root and whole mace into it/ and let simmer together/ like this it becomes well tasting and good/ and when you want to dress it/ then throw in crushed horseradish/ dissolve with the broth/ and pour over the sturgeon. ...
> 
> Sälmling 10.  Roasted young salmon with crushed horseradish.  Grate the horseradish with almonds/ dissolve it in a pea broth and wine vinegar/ put fresh butter/ that is unclarified/ and a little cream/ set on coals/ and let become warm/ until the  butter melts.
> When you will dress/ then salt it first/ yet not too much/ like this the horseradish stays nicely white/ like this you can give it over the baked young salmon/ sent nicely warm on the table/ like this it is good. You can also crush almonds with garlic/ dissolve with a pea broth/ and can give it warm like the horseradish/ put it under the baked fish/ as it is good in both manners.  You can also make it of nuts and garlic.
> 
> Hecht 14. Baked (or fried) pike in horseradish. Take horseradish/ and shelled almonds/ grate or crush them/ dissolve them with wine vinegar and pea broth/ put a little milk and May butter in it/ let become only warm with it/ also put a little salt in it/ then you can give it under the baked (fried) fish/ or over it.  However if you want to cook for a Hungarian gentleman/ then you must take garlic with it/ or new nuts (walnuts??) that are nicely shelled/ and are white/ crushed with the garlic/ and dissolved with a pea broth/ poured under or over the baked fish/ it is good in both manners.
> 
> Karauschken 2.  Fried carp with horseradish.
> 
> Zindel 2.  You can also take the zindel (a type of fish) to fry/ and given with pepper (sauce) or horseradish.
> 
> Zugehörung 3. Red beets made in (a sauce) with little slices of horseradish/ anise/ coriander/ and a little caraway/ particularly when the beets are cut up/ boiled with half wine and half vinegar.
> 
> Zugehörung 4. Take a red head cabbage/ throw into a hot oven/ that one has baked bread in/ when it is fully steamed/ then pull it out/ and let become cold/ cut the burned away/ cut in fourths/ and put it in a pot or in a cask/ put a little fennel between/ pour half wine and half vinegar over it/ also cut red beets/ that cooked earlier/ and are cold/ into it/ put a little grated Horseradish under it/ like this it is good and well tasting.
> 
> Essig zu machen
> When one puts dried powdered horseradish root in vinegar/ soon makes it sharp.
> 
> Ranvaig
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