[Sca-cooks] Daube/ Duba?

[prescotj]

Casteau's "Ouverture", printed 1604 and based on cooking in the second half of the 16th century, has adobe (in a couple of spellings) which I interpret as 'daube', and which clearly refers to serving the item in a sauce.

Thorvald

----- Sharon Palmer <ranvaig at columbus.rr.com> wrote:
> 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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