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This is a VERY ROUGH translation of the four banquets for Kings givne
in Marken Rumplt's 1581 Ein New Kochbuch.
The translation is my own, as are any errors, typos, and other mistakes.
Any words in ALL CAPPS are words I do not (yet) know the transslation
of.
Page numbers are give in << #>>.
The numbers behind each item are which number that item is in the specific
course. (In this menu it is fairly insignificant, but in others the numbers
per course get quite high.)
<<19a>>
Now follow four
banquets of the Kings
in Hungary and Bohemia/ therein is noted/ what
food and accoutrements/ not only on the meat/ but also
on the fast days/ are prepared.
The first course for the early meal/ on a meat day.
A large piece (of) Beef/ and smoked meat therby/
of all sorts of smoked meat. 1
Two capons in a soup/ anf of assorted roasted (things)
on top/ as follows/ specifically/ A Venison
loin roast/ also a roast leg of veal / and
roasted on a Hazelwood skewet (rotissery)/ a part rubbed with garlic/
A veal
braturst/ a pork bratwurst/ and small birds roasted/ all
put with the capons onto the soup/ That is called Hungarian
saddled soup. 2
The other course.
Thirty young chickens cooked yellow in the Hungarian style/ of those
two for the master of the yard/ two for the master of the Kitchen/ and
two for them that cooked it/ the other
four and twenty served in silver. 3
<<19b>>
The third course.
Sixty capons/ prarie chickens/ snipe/ Brickhanen/
and wood grouse/ also assorted bird small and large/ and one calls
it small roasts/ and also thereto young chickens and pheasants. 4
The fourth course.
Pork wild-game cooked in pepper in the Hungarian style/ A sour kraut
cooked with a smoked bacon/ and dried sausages/ and also with
smoked capons and chickens. 5
The fifth course.
Two beef roasts/ A roasted Pig/ A veal roast/
A whole young lamb roasted/ A mutton haunch roasted/ A roasted
goose/ A roasted wood grouse/ and also a young kid (goat!) roasted/
That one calls large roasts. 6
The sixth course.
A Rice cooked in milk 7
Kid meat (young goat) cooked green in the Hungarian style. 8
A large Hungarian torte. 9
A wild game Pie. 10
A white gellatine of pork/ made with garlic. 11
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with
marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the first banquet/ of the kings of Hungary and Bohemia/
for the early meal/ on a meat day.
<<20a>>
The other banquet / of kings in
Hungary and Bohemia
The first course for the evening meal/ on a meat day
Firstoff assorted salad/ A smoked pig/ hard boiled
eggs and assorted smoked meat/ around the salad
arranged. 1
A quarter of a mutton/ and two capons that
are smoked/ watered (soaked)/ and in a clear soup/
with whole pepper/ ginger/ nut meg blossom (mace)/ and parsely sprinkled.
2
A whole venison (doe) cooked with blod in the Hungarian style. 3
Sixteen capons for small roasts/ with assorted fowl. 4
Kid (young goat) meat yellow/ with a wine soup. 5
A pie of wild boar (?)/ And a green cabbage also
thereto. 6
A cooked veal meat with verjuice/ Thereto a Hungarian torte
with many leaves (layers) 7
Thereafter large roasts/ as described earlier in the early meal/
Alaso sauces (for dunking) as belong with roasts. 8
The other course.
A wild boars head cooked cold/ A pressed Boarshead/
and thereto old chickens white/ cooked with sour limes (lemons?). 9
The third course.
Two whole roasted rabbits/ with an apple sauce (???) 10
Barley cooked/ with veal sausages. 11
The fourth course.
Young goose cooked with blood/ in the Hungarian style. 12
A gelatine made of old chickens yellow/ A large piece of beef/
and also white peas cold with Maluasier (sweet wine?) 13
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with
marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the first banquet/ of the kings of Hungary and Bohemia/
for the evening meal/ on a meat day.
<<20b>>
The third banquet / of kings in
Hungary and Bohemia
The first course for the early meal/ on a Fast day
An almond soup. 1
A pea soup/ with pike stomachs/ or with pike
livers/ and parsely root. 2
Cooked eggs 3
A fried (roasted) pike with a garlic. 4
Eggs and Schmaltz (rendered and seasoned fat) with onions. 5
The other course.
A Sturgon cooked in pepper. 6
Blue (a cooking method involving poaching an unscaled fish in an acidic
water, making the outer skin turn bluish) cooked sturgon. 7
A spinach with baked fish and warm fried fish/ layed around
the cabbage. 8
A pike cooked yellow (with saffron?) in the Hungarian style/ nicely filleted.
9
CAPTITADE of pikes 10
The third course.
A sturgon cooked in its own broth/ and parsely root/
and also grated horseradish tossed thereover. 11
Blue cooked trout. 12
A Hungarian cheese soup/ with a good sour cream/ and
with young cheese let simmer. 13
The fourth course.
A carp cooked in a black (blood) stock/ with limes/ nicely in the Hungarian
style 14
Karp and pike cooked cooled/ and in a silver served. 15
A pike pie warm. 16
A gellatine made of pikes yellow (with saffron) 17
A rice cooked in a milk. 18
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with
marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the third banquet/ of the kings of Hungary and Bohemia/
for the early meal/ on a Fast day.
<<21a>>
The fourth banquet / of kings in
Hungary and Bohemia
The first course for the evening meal/ on a Fast day
A caper soup with black rasins. 1
A spinach soup. 2
Assorted salad in a silver/ covered with hard boiled eggs/
and larded (scatterd through) with fried (roasted) fish. 3
Fresh cooked eggs. 4
The other course.
A pike cooked nicely gray (Im assuming they mean not blue, meaning no
vinegar or acid in the cooking water) 5
A carp roe cooked with olive oil and onions. 6
Trout cooked yellow (with saffron?)/ in the Hungarian style/ with limes
(lemons?) 7
A cabbage cooked/ and with assorted fried (roasted) fish/ small and large/
covered. 8
The third course.
Pike and carp cooked blue/ and all in a silver prepared. 9
A fried (roasted) pike nicely warm. 10
A cold pike pie. 11
A mash (porredge) in a silver. 12
The fourth course.
Cooked gobi. 13
A black pike with salted limes (lemons) 14
An almond cheese. 15
A white gelatine made of carp/ nicely sourish (acidic) 16
Of a large STIR cooked in KASSENADT/ and green parsely
tossed thereover. 17
A Hungarian torte. 18
A salmon cooked blue. 19
An artichoke cooked in a pea broth. 20
The last course to the fruits/ after the opportunity presents itself/
be it in winter or in summer/ should be (prepared) with comfits/ with
marzipan/
with baked things/ with quince juice/ and of all sorts of preserved
fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc.
End of the fourth banquet/ of the kings of Hungary and Bohemia/
for the late meal/ on a Fast day.
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