Rindfleisch Knödel (Meatballs with Pepper, Greens, and Raisins)

Original:

Knödel zu kochen auff ein andere manier von Rindtfleisch.  Nim~ Rindtfleisch/ schneidt es klein/ vn~ klaub das Fett darvon/ hack es klein durcheinder/ nim~ ein wenig gestossen Pfeffer/ gerieben Saffran/ vnd ein wenig Saltz/ auch drey oder vier Eyer/ weich ein beschnitte~ Weck oder Sem~el eyn/ druck sie wol mit den Händen auß/ vnd hacks vnter das Fleisch/ thu saubere groß vnd kleine schwartze Rosein darvnter/ mach runde oder lenglichte Knödel darauß/ wie es dir wirt gefallen/ mach Butter heiß/ vnd rößt die Knödel darinnen fein langsam/ daß sie fein braun/ vnd nicht schwartz werden.  Vnd wenn du sie hast außgerößt/ so thu sie in einen gekochten Pfeffer/ der wol

[Ein New Kochbuch, Beef #67, Marx Rumpolt]


Translation:

Meatballs of beef to cook in another manner. Take beef/ and cut it small/ and trim the fat away/ hack (mix) it small and together/ take a little pounded pepper/ rubbed saffron/ and a little salat/ also three or four eggs/ soak a trimmed loaf or roll/ press (the liquid) out well with the hands/ and hack (mix) under the meat/ put clean large and small black raisins thereunder/ make (form) round or longish dumplings (meatballs) therefrom/ as it pleases you/ heat butter/ and slowly fry the meatballs therein/ that they become fine brown/ and not black. And when you have cooked them through/ put them in a cooked pepper/ that welltasting and fixed is/ let them come to a boil again in the pepper/ so it is welltasting/ a good meal for poor and rich.

[Ein New Kochbuch, Beef #67, Marx Rumpolt, Trans:M.Grasse]

Ingredients:

1 lb Ground Beef

1 lb Ground Pork

4 tsp Black Pepper

4 tsp Salt

Saffron

3 Cups Chopped Spinach

6 Eggs

2 Cups Bread Crumbs

1 1/2 Cups Raisins

Interpretation:

Combine the Meat, Eggs, Bread Crumbs, Spinach, Raisins, and Seasoning.  Make Meatballs about an inch in diameter.  This should make approximately 100 Meatballs.  Set Oven to 350 degrees and bake for about 20 minutes.  Check Meatballs and adjust accordingly.

Notes:  

This recipe was made for the Principality of Cynagua Winter Investiture 2024.  The original recipe denotes that it goes with a Pepper Sauce.  I did not make the Pepper Sauce since I had three other sauces for the Feast.  The recipe also mentions that you can make either round or “longish” (stretched out) Meatballs.  I chose to make the round, familiar, ones for the Feast.  Lastly, the recipe says “salat” meaning some sort of Green.  I chose Spinach which in the same that  Baroness Hannah Screiber used for her Feast.

Bibliography:

Ein New Kochbuch, Beef #67, Marx Rumpolt, Trans:M.Grasse.

https://docs.google.com/document/d/1IVC3iPGjbske-IKoiHcjW_IhnNUowePhAmb0t-VQ_2s/edit
Baroness Hannah Screiber (MKA Dawn Sinclair), 2017.

Popular posts from this blog

Salsa de Pago (Peacock Sauce)

Image
Original: Primerament Salsa de Pago: ffe brou de galliiies, o del calduin e de blascos de molto amb carnsallada. E, quan lo brou sera ben cuyt e espes, ages amelles pellades per .viij. sculdelles una liura e pica lles e fe n leyt ab aquel brou, e cola la, e priu los ventrells de lles gallines e fets los de tal1 de un dau, e dels cors dels conills e de les gallines asimatex, e niit ho a coseligar eii greis de carnsalada. E la olla que s soscnguara estiga e11 poch foch sol que los greix bulla un poch, e tota ora hi ago sia menat. E n apres ages d altra carnsallada magra e grasa e vage en la sosengua. * E aso lleva [b] sovint del foch per tal que lo greix no S pusca cremar. E, com sera sosengat, ages cebes redones tallades segons que damutit es dit, go es saber, la quarta part per de lles damunt dites coses e mit la a ssosengar, e deu esser tost asosenguada ; aso feyt gitats lo greix de Ila olla, ages agror de limons o de teronges o de magranes agres o de bon vinagre, mit n i .j. poch
Read more

Pullum Particum (Parthian Chicken)

Image
Original: pullum aperies a naui et in quadrato ornas. teres piper, ligusticum, carei modicum. suffunde liquamen. uino temperas. componis in Cumana pullum et condituram super pullum facies. laser et uinum interdas. dissolues et in pullum mittis simul et coques. piper aspersum inferes. [Apicius, 6.9.2] Translation: Draw the chicken from the rear and cut it into quarters. Pound pepper, lovage, a little caraway, pour on liquamen, flavour with wine. Arrange the chicken pieces in a ceramic dish, put the sauce over the chicken. Dissolve fresh laser in warm water and put it straightaway on the chicken and cook it. Serve sprinkled with pepper. [Grocock and Grainger] DRESS THE CHICKEN CAREFULLY AND QUARTER IT. CRUSH PEPPER, LOVAGE AND A LITTLE CARRAWAY MOISTENED WITH BROTH, AND ADD WINE TO TASTE.  PLACE THE CHICKEN IN AN EARTHEN DISH POUR THE SEASONING OVER IT, ADD LASER AND WINE LET IT ASSIMILATE WITH THE SEASONING AND BRAISE THE CHICKEN TO A POINT. WHEN DONE SPRINKLE WITH PEPPER AND SERVE. [ V
Read more

Period Food on a UDS

Image
 I took the Drum Smoker to the Principality of Cynagua May Coronet 2023 and prepared several period dishes on it.  This is a post i made to Facebook at the end of the event. ----- Can you cook Medieval/Renaissance food on a Drum Smoker? Why, Yes! Yes you can. Scappi Ribs hanging in the UDS Along with period food, I'm also into BBQ. One of my goals was to build a Drum Smoker. It got me thinking, "Could this be applied to period food?" Specifically, bigger cuts of meat that would be cooked in fireplaces or an oven. Also, open fire is a particular danger and is mostly prohibited at event sites. I don't want to accidentally set CA on fire. A Drum Smoker is fully contained and can be easily shut down. It is al also portable . . . ish. It's large, but can easily put in a trailer along with other SCA camping gear. Friday Night: (Sauce Madame (Whole Chicken with Fruit and Herb Stuffing)) Friday went a bit Sideways. After getting camp set up, I find that I lef
Read more