bunnyjadwiga (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
bunnyjadwiga) wrote2007-10-23 04:59 pm
bunnyjadwiga) wrote2007-10-23 04:59 pm
Kuchen Fuer Landsknecht
Several weekends ago, members of my local SCA shire who are working on high authenticity Landsknecht stuff had their 'fall campaign'. I was asked if I would come up and teach some German cooking, as the frauen were getting a bit tired of hanging around camp.
So, we did the following dishes:
(Translations from GwenCat or Valoise Armstrong unless otherwise named)
Lentils (Rumpolt)
Take lentils/ wash them fine clean/ and soak them. Take also a good
beef-broth/ let simmer/ cut onion and a little garlic into it/ so that
it comes nice and thick/ and when it is cooked/ so put green
well-tasting herbs/ that have been chopped fine/ thereto/ and cooked
bacon/ let it simmer therewith/ so it becomes good and tasty. You can
also cook lentils without onion/ how one likes to eat it/ so it may be
prepared.
We cut up about 2 medium onions and a head of garlic while soaking about a quart of lentils. Then we put the lentils, the onion, and about 2 quarts of beef broth from beef base in it and put it on a braizier over the coals, while we cut up some basil, some mint, sorrel, leek tops, and oregano. About 2 handfuls of that went into the pot and we put the lentils to stew quietly for a few hours.
Sirloin of Beef from the Cookbook of Sabrina Welserin
152 To make a good roast
Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein.Do not over salt it.
We had a 3.5 lb eye round roast, and I marinated it in wine. We browned it all over in a cast iron pot because we didn't have a good spit, then combined it with onions, some broth made from beef base, ginger, cloves, pepper, the wine, and 3 chopped onions, and covered it and kept it over the fire until it cooked.
Millet with broth (based on Rumpolt)
You can also make millet porridge with beef broth, that is not bad
either (Giano's translation)
but we used chicken broth...
Basically we made chicken 'stock' from boullion (we put in about half the strength we probably should) and put 3x as much stock as millet in a pot and put it on the coals at the side of the big braizier to cook. Luckily it did not scorch and was quite good.
Roast Carrot (based on these two recipes from Rumpolt)
182. White root [turnip? parsnip?]/ cut them in cubes/ and roast them in
hot butter/ pour beef broth / that is lightly salted/ also thereover/
put it on [to cook] and let simmer/ that a short broth [till a little
juice] comes out. You may do it without meat/ so it is in all ways good.
Or you may let it [the meat?] simmer with the roots/ so it browns
nicely/ good and welltasting.
183. You can also prepare and roast the yellow roots/ be
they cut small or large/ also with a beefbroth/ take meat
therunder or not.
So we scrubbed and cut up some carrots into 2-3" pieces, sauted them in a deep frying pan in butter, added beef broth and covered it, placing it at the side of the fire in the big brazier to cook.
Flooded Apples (Rumpolt)
47. Take apples/ and cut them quarterways/ sprinkle them with flour/
and toss them in hot butter/ and bake [fry] them/ sprinkle them with
sugar/ and give warm to the table/ so it is called geschwembt [flooded]
apples.
We actually cut about 8 apples (cored but not pared) into eighths and sauted them with butter until they were soft, then sprinkled about a cup of brown * sugar on 'em. (Brown was what we had to hand)
Snow (Sabrina Welserin)
Thin cream and put it in a pot. And take a whisk and beat it together,
until it becomes snow foam on top. And roast a bread and lay it in a
dish and strew sugar thereon and put the foam on the bread. Then it is
done.
We used a home-made whisk -- small twigs tied to a larger one-- to whip the 2 quarts of heavy cream until they were thick -- we had to take turns, and it reached a nearly-butter stage when we stopped. I had some packaged toasts (from the Middle Eastern Store) and so when we served this, we had people put sugar on the toast (or on bread if they wanted, then put the cream on top. This was a great hit and even better combined with the flooded apples.
Brown mustard from Rumpolt
Brown mustard made up with clear vinegar/ is also good.
I got a small child to grind the brown mustard and added white wine vinegar.
Mustard for dried cod (Welserin)
Take mustard powder, stir into it good wine and pear preserves and put
sugar into it, as much as you feel is good, and make it as thick as you
prefer to eat it, then it is a good mustard.
The ladies ground up some yellow mustard, added some burgundy and pear butter and brown sugar. People liked it.
I also fried some reconstituted salt pollack (with breadcrumbs, pepper
and mace) that went over far better than I expected.
So, we did the following dishes:
(Translations from GwenCat or Valoise Armstrong unless otherwise named)
Lentils (Rumpolt)
Take lentils/ wash them fine clean/ and soak them. Take also a good
beef-broth/ let simmer/ cut onion and a little garlic into it/ so that
it comes nice and thick/ and when it is cooked/ so put green
well-tasting herbs/ that have been chopped fine/ thereto/ and cooked
bacon/ let it simmer therewith/ so it becomes good and tasty. You can
also cook lentils without onion/ how one likes to eat it/ so it may be
prepared.
We cut up about 2 medium onions and a head of garlic while soaking about a quart of lentils. Then we put the lentils, the onion, and about 2 quarts of beef broth from beef base in it and put it on a braizier over the coals, while we cut up some basil, some mint, sorrel, leek tops, and oregano. About 2 handfuls of that went into the pot and we put the lentils to stew quietly for a few hours.
Sirloin of Beef from the Cookbook of Sabrina Welserin
152 To make a good roast
Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein.Do not over salt it.
We had a 3.5 lb eye round roast, and I marinated it in wine. We browned it all over in a cast iron pot because we didn't have a good spit, then combined it with onions, some broth made from beef base, ginger, cloves, pepper, the wine, and 3 chopped onions, and covered it and kept it over the fire until it cooked.
Millet with broth (based on Rumpolt)
You can also make millet porridge with beef broth, that is not bad
either (Giano's translation)
but we used chicken broth...
Basically we made chicken 'stock' from boullion (we put in about half the strength we probably should) and put 3x as much stock as millet in a pot and put it on the coals at the side of the big braizier to cook. Luckily it did not scorch and was quite good.
Roast Carrot (based on these two recipes from Rumpolt)
182. White root [turnip? parsnip?]/ cut them in cubes/ and roast them in
hot butter/ pour beef broth / that is lightly salted/ also thereover/
put it on [to cook] and let simmer/ that a short broth [till a little
juice] comes out. You may do it without meat/ so it is in all ways good.
Or you may let it [the meat?] simmer with the roots/ so it browns
nicely/ good and welltasting.
183. You can also prepare and roast the yellow roots/ be
they cut small or large/ also with a beefbroth/ take meat
therunder or not.
So we scrubbed and cut up some carrots into 2-3" pieces, sauted them in a deep frying pan in butter, added beef broth and covered it, placing it at the side of the fire in the big brazier to cook.
Flooded Apples (Rumpolt)
47. Take apples/ and cut them quarterways/ sprinkle them with flour/
and toss them in hot butter/ and bake [fry] them/ sprinkle them with
sugar/ and give warm to the table/ so it is called geschwembt [flooded]
apples.
We actually cut about 8 apples (cored but not pared) into eighths and sauted them with butter until they were soft, then sprinkled about a cup of brown * sugar on 'em. (Brown was what we had to hand)
Snow (Sabrina Welserin)
Thin cream and put it in a pot. And take a whisk and beat it together,
until it becomes snow foam on top. And roast a bread and lay it in a
dish and strew sugar thereon and put the foam on the bread. Then it is
done.
We used a home-made whisk -- small twigs tied to a larger one-- to whip the 2 quarts of heavy cream until they were thick -- we had to take turns, and it reached a nearly-butter stage when we stopped. I had some packaged toasts (from the Middle Eastern Store) and so when we served this, we had people put sugar on the toast (or on bread if they wanted, then put the cream on top. This was a great hit and even better combined with the flooded apples.
Brown mustard from Rumpolt
Brown mustard made up with clear vinegar/ is also good.
I got a small child to grind the brown mustard and added white wine vinegar.
Mustard for dried cod (Welserin)
Take mustard powder, stir into it good wine and pear preserves and put
sugar into it, as much as you feel is good, and make it as thick as you
prefer to eat it, then it is a good mustard.
The ladies ground up some yellow mustard, added some burgundy and pear butter and brown sugar. People liked it.
I also fried some reconstituted salt pollack (with breadcrumbs, pepper
and mace) that went over far better than I expected.