Gebratene Leber

Marx Rumpolt from Marx Rumpolt: Ein new Kochbuch, 1581. Chapter 3, Vom Mundkoch.

Marx Rumpolt (1525–1593) was head cook to the Elector of Mainz, Daniel Brendel of Homburg. His cookbook, ("A New Cookbook"), written in 1581, was the first textbook for professional chefs in training.

Before Rumpolt came to the court of the Elector of Mainz, he worked for several other European nobles and thus came to learn of the cuisines of different regions, such as Bohemia and Hungary. A year before the death of his master, the Elector of Mainz, Rumpolt wrote his cookbook, which consisted of 2,000 recipes and instructions for wine making and 150 woodcuts by Jost Amman.

Rumpolt's cookbook was, like all cookbooks for that period, intended for aristocratic kitchens only.

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5. Gebratene Leber.

Zutaten

500 g veal liver
1 ℓ water | hand-hot
1 veal stomach
3–4 slices white bread | warmed
150 ml chicken stock
25 g root parsleys | grated and cooked in the stock

Verfahrung

Nim̄ die Leber
vnnd quell ſie in heiſſem Waſſer
buꜩ ſie fein ſauber auß
vnd ſteck ſie an ein holꜩern Spieß
ſampt dem Ma‧gen
leg ſie auff ein Roßt
vnd brat ſie geſchwindt hinweg.

Bedienung

Wenn du ſie wilt anrichten
ſo nim̄ gebehte Schnitten drey oder vier in die Schüſſel
geuß darein ein gute Hennenbrüh
mit Petterſilgen Wurꜩel geſotten.

Bemerkungen

Und wenn du haſt angerichtet
ſo leg ſie auff die Brüh
ſo iſt es gut vnd zierlich.

Descriptions from the TEI header

Publication

Not ready for publication

Notes

Additions to the TEI P5 element type 'material' were made by copying the list and other entity declarations, plus the attribute declarations, from the ℞ recipe.dtd. Additions to the 'objecttype' element type were made to enable identification of equipment (suggestion by Elisa Beshero-Bondar).

In translation, the Method reads

Take the liver
and rinse it in hot water
cleaning it well out
and stick it on a wooden skewer
along with the stomach¹
lay it on the griddle
and quickly grill it off

When you are ready to serve it
lay 3–4 slices of toasted bread on the plate
pour over a good chicken stock
steeped with root-parsley

And when you have everything prepared
lay it [the liver] on the stock
so that it is good and dainty

¹ Caul?

Source

Marx Rumpolt: Ein new Kochbuch, 1581. Chapter 3, Vom Mundkoch.

Encoding

The virgules (/) of the original printed edition have been treated as activity separators in the Method