[Sca-cooks] Surviving medieval sauces?

[Susi Mayer]

Thanks to all three of you,

From: Sharon Palmer <ranvaig at columbus.rr.com>
From: <lilinah at earthlink.net>
From: David Walddon <david at vastrepast.com>

(cut your posts, will be too long otherwise)

I just was curious and had to respond as I did make the *modern* (or not soo 
modern ;-), as I found it in the Mondseer Codex) version of Horseradish 
sauce last weekend.

orig. Doris Aichholzer Wildu machen ayn guet essen... Mondseer Codex 4995 
#119

Wildu machen ein salsen aus chren, so nim chren und schab in schon an der 
wurtz und sneid in alz di wurfelund stoz sy(with dots) and semel dar under 
und treib es durich mit fleisch pru(with dots)e, etc.

Will you make a sauce from Horsradish, so take a root and scrap it well , 
cut it in cubes and pound it and rolls (Semel) together and pass them 
through with meat broth.

It does not tell if served hot or cold, but hot it is yummy and if you cook 
the poud up rolls in broth and add the very finley grated radish afterwards 
you can omit the passing through. I don't know since  when graters were 
around but grating beats pound in a mortar in this case anway as Horseradish 
is ver hard to pound small.


@Sharon:
The uses today did NOT much change from Rumpold, the most popular use for 
*Krensoß'* or *Semmelkren* which denotes the two main ingredients rolls and 
Horseradish (The Austrian version) ist still as acompaniment to boiled beef, 
tongue and cooked ham served hot.
Mixed with unsweetend whipped cream served to cold fish.
Plain served with cold ham and other cold cuts.
Bloodsausage served either with plain or yes slightly moistend (with soup) 
Horsradish, and NOT only the Bohemian farmers love this but this is still 
also a favorit in the Viennese kitchen and Carintian/Styrian kitchen.

It has fallen out of use with chicken and unfortunately Kapaun (kastrated 
rooster) is very hard to get! (In Austria only a veterinary may castrate a 
rooster now adays and farmers only seldom do handraise there chicken. Only 
on BIO (biological whatever,... ) freerange chicken farms you can probably 
find some but at exorbitant prices.

red beet: a cold salad or luke war salad of cooked red beets sprinkled with 
grated horsradish is delitious and still popular.

Fish, today only with cold fish and as mix with whipped cream.

btw Sharon I just stumbled ove rthis dictionary (wanted to look up Saelmling 
(a with dots)and wondered if it meant Salvelinus as this fish is also a 
genus of the salmonid fisha nd pretty comon (again) in Europe.

http://etymology_de.deacademic.com/9381/S%C3%A4lmling

@Urtatim: thank you, I got Brighids links and redaction from the digest. And 
YES it is quite an eyewatering job,....

and YES,  the later you grate and add the horseradish and the less you cook 
it, the more *BITE* it will have.

@Eduardo: Thank you for the tip, I never tried mustard making.

Kind regards

Katharina