[Sca-cooks] Daube/ Duba?

[Sharon Palmer]

I've been reading "A history of the German 
language" by Young and Gloning.  On pg 187-189, 
he translates "in ein Duba zurichten" as "à la 
daube [in a certain sharp and seasoned sauce]". 
No offense to Dr Gloning, while this is perhaps a 
fine translation for a linguistics book, but I'm 
dubious about it as a historic recipe.

OED says about "daube"   Etymology:  French.  A 
braised meat (usu. beef) stew with wine, spices, 
etc. So à la daube, en daube: stewed or braised.
Is "daube" period?  The earliest mention is 1723, 
but that only considers the use in English. 
French cruisine isn't my strong area.

Is there evidence that an Austrian "Duba" is related to French "à la daube"?
Is it a sauce, a way of braising, or perhaps a type of pan.


Rumpolt has a menu item for "Inneduben" and four 
recipes for "Duba", one says it is a dish for 
Austrians.  None of them seem to match the 
definition of daube very well.

Ranvaig


A veal kidney roast/ marinated in Jnneduben  (some kind of tub??)/


Kalb 39.   Veal roast marinated in a Duba??. 
Take a veal roast together with the kidneys/ peel 
garlic/ and crush it/ and when you have crushed 
it/ then dissolve it with vinegar and water/ that 
you think/ that it goes over the roast/ and when 
you will lay the roast in it/ then salt the 
vinegar and the water/ prick the roast with a 
knife/ and then lay it in the broth/ and let it 
lay overnight/ then the broth will marinate with 
the garlic/ Also take the dry herb/ that one 
calls oregano/ put it in/ as it gives it a good 
taste.

And when you want to stick it on (the spit)/ then 
take it out of the broth/ and salt it down again/ 
yet do not salt it too much/ and let it roast/ 
take the broth/ that the roast laid in/ skim it 
away from the top/ together with the dry herb/ 
and take a fresh unmelted butter/ and put it in 
the broth/ and it simmer with it/ and when it has 
boiled/ then set it under the kidney roast/ and 
baste/ that again runs again into the dish/ and 
the fat from the kidneys drips in the broth/ so 
it will be well tasting from it/

and when you want to dress the roast/ then pour 
the broth over it/ and pepper it a little with 
ground pepper/ it is very good and well tasting/ 
as the lords of Austria enjoy eating it.  And one 
calls it a roast prepared in a Duba/ and it is a 
lordly dish.


Hammel 32.  Make a carbonado from leg/ as the 
mutton leg has nice wide (meat) on it/ cut it 
very thin down to the bone/ and pound it with the 
back of a hunting knife/ and when you have 
pounded it/ then sprinkle it with salt/ and lay 
it on a grill/ and roast it quickly away/

But before you lay it on/ then sprinkle it with 
pepper/ baste it with finely cut hot bacon/ if 
you have no bacon/ then baste it with hot butter/ 
and when you want to dress it/ then take a 
toasted bread/ and lay it in the dish on the 
bottom/ put the carbonado on it/ and lay toasted 
bread over it/ that the bread is under and over/

and when you want to give it on a table/ then 
baste it with beef fat/ and cover it with a dish/ 
so it comes warm thereon/ and one can eat the 
carbonado together with the bread/ And (you) may 
give it with garlic/ or without it/ be it sour or 
not/ or with its own brown broth/ it is good to 
prepare in many ways. 

(You) can also marinate it in a garlic (sauce??)/ 
or prepare it in a Duba??/ as is previously 
described to make the calf kidney roast.  (See 
Kalb 39).


Hausen 3.  Marinated beluga sturgeon.  Take 
garlic/ crush and dissolve it with vinegar and 
water.  Take also salt/ and put it in the broth/ 
lay the sturgeon in it/ and take oregano in it/ 
let the sturgeon lay in it over night.   And when 
you in the morning will put it on/ then sprinkle 
with salt/ and let roast/

Take the broth/ that the sturgeon lain in/ dip it 
out with the dry herbs/ put it in a clean trough/ 
that is tinned/ and set it under the stugeon 
(while it roasts/ baste with it/ and what drips 
from it (the cooking fish)/ take off again.  And 
when you want to dress the sturgeon on a dish/ so 
take the broth/ and let a boil open (come to a 
boil) with unclarified butter/ pour over the 
sturgeon/ like this it is good and well tasting. 
And man calls it roasted sturgeon in a Duba.


Stören  5. Marinated in garlic to roast in a Duba.