[Sca-cooks] Daube/ Duba?
Sharon Palmer
ranvaig at columbus.rr.com
Tue Jan 28 15:53:54 PST 2014
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.
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