| Lamb Knödel |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed and translated by Barbara Benson. |
|
17. Lemmern Knödel macht man/ wie vorhin vnterricht geschehen vö Kalbfleisch zu machen. Man kan sie auch zum eindämpffen abbreunen auff einem Roßt/ mit einem gescharb/ oder in einem Pfeffer/ sie seing auf allerley mainier gut. |
| Lamb meatball you will make/ as earlier instructed (chapter? Recipie?) from Vealmeat you make. One can also steam them brown on a Rack/ with a sauce/ or in a pepper sauce/ they are in all manners good. |
| 43. Knödel vom Kalbfleisch zu machen/ Nim dz Kalbfleisch/ vn schneide klein/ vnd hacks durcheinander mit einem Rindtfeißt/ wie vorhin vermeldt ist/ vn wend u dz Fleisch klein gehact hast/ so nim mehr dazu/ auch ein geweichten Wect/ Peffer unnd Saffran/ thu auch brey oder vier Eyer darunter/ vun hack es durcheinander/ vn versalkl es nicht/ Und wenn due s klein gehackt hast/ so schneidt Mandelen darein/ die klein geschnitten/ auch saubere klein Rosein/ vnd ein wenig Zucker/ daß es ein wenig süß wirdt/ thy es alles durcheinander/ vnd rür es mit saubern Ha:nden/ vnd wenn due s wol gerürt hast/ so mach Knödel darauß/ rundt vnnd lenglicht/ wirff sie in ein gesotten Wasser/ laß es an die statt sieden/ thu es herauß auff ein saubers Bret/ und nim geschnittene Mandeln/ auch klein Rosein/ Wein/ ein wenig Essig vnd Zucker/ brenn ein wenig Mehl darein/ laß es miteinander sieden/ nim Pfeffer vnd Saffran darzu/ vnd laß es auch dermit sieden/ so wirst haben ein guts Mandelgescharb/ Vnd wenn du hast auffsieden lassen/ so thu die Knödel darein and sek es auff heisse Eschen/ so bleibts warm/ biß daß due s anrichtest/ Wiltu aber haben solche Knödel/ wie du die hast gemacht/ so leg es auff ein Roßt/ vnd breuns ab/ vnnd mach darzu ein gutern Pfeffer mit einem Hennenschweiß/ wie es vorhin gemeldt ist/ wie man Pfeffer mache sol/ es fey süß oder saur/ seined auff beyde manier gut. Mach auch solche Knödel/ wie du die hast gemacht/ die abgebreunt seyn. Du magsts auch einda:mpffen mit Wacholderbeern/ oder Pettersilgen Wurkel/ vn machs nicht saur/ sondern mit einer Rindfleischbrüh/ vnd magst es dermit eindämpffen/ so wirt es gut vnd woldeschmack. |
| Meatball made from Veal Meat/ Take Vealmeat/ and cut it small/ and hack it altogether with Beef Fat/ as earlier stated/ and when the flesh has been small hacked/ so take more therto/ and a grated Loaf/ Pepper and Saffron/ put also three or four Eggs therunder/ and mix it altogether/ and oversalt it not/ And when you have hacked it well small./ so cut Almonds therein/ the small chopped/ also clean small Raisins/ and a little Sugar/ that will make it a little sweet/ mix it all together/ and knead it with clean Hands/ and when you have well kneaded/ so make meatballs thereof/ round and long/ throw them in boiling water/ and let it there simmer/ put them out of it and onto a clean board/ And take chopped Almonds/ also small raisins/ wine/ a little vinegar and sugar/ brown a little Flour therein/ let it altogether simmer/ take Pepper and Saffron thereto/ and let it also seethe there/ so you will have a good Almond sauce/ And when you have let them simmer/ so put the meatballs therein and set them on the hot Ashes/ so it will stay warm/ until you will serve it/ If you want to have another such meatball/ as you have made/ so lay it on a Rack/ and brown it off/ and make thereto a good Pepper with some Chicken Fat/ that has been melted before/ as one (who) makes Pepper should/ be it sweet or sour/ it is in both manners good. Make also such meatballs/ that you would have made/ the browned kind. You make also boiled with Juniper berries/ or Parsley Roots/ and do not make it sour/ so they are with Beef Broth/ and make it with steam/ so it will be good and well tasting. |
| For the Sauce | |
|
1 C
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Ground Almonds |
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2 T
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Pureed Raisins |
|
1/2 C
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Red Wine (additional 1/3 C needed) |
|
1 1/2 t
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Apple Cider Vinegar |
|
1 T
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Sugar |
|
1 T
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Flour |
|
1 T
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Olive Oil |
|
1 t
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Salt |
|
20 threads
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Saffron |
|
1/2 + 1/8 t
|
Black Pepper |
|
1 C
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Water (additional 2/3 C needed) |
Add olive oil to a sauce pan and heat. Add flour and whisk until it reaches a light caramel brown. Add almonds and stir well. Add raisins and stir well. Add ½ C wine and 1 C water. Stir well. Add spices and 1 t vinegar and allow to simmer. Reserve 1/3 C of wine, ½ t vinegar and 2/3 cup of water to thin out sauce. Keep covered on a low heat, stirring occasionally.
| For the Meatballs | |
|
1 lb
|
Ground Lamb |
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1/4 lb
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Chopped Beef fat |
|
3 oz
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Bread Crumbs |
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1/4 t
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Black Pepper |
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1 pinch
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Saffron |
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3
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Beaten eggs |
|
3/4 t
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Salt |
|
3 T
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Ground Almonds |
|
1/4 C
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Chopped Raisins |
|
Pinch
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Sugar |
Add saffron to beaten eggs and allow them to sit while preparing the meat mixture. Combine lamb and fat with hands and add pepper, salt, almonds, raisins and sugar, knead well. Add eggs and combine well. Add bread crumbs and knead one last time until well combined. Check sauce and add the additional liquid. Put a pot of water on to boil and form meatballs. Each meatball should be approximately 2 ½ oz raw. Form into balls and then roll into egg shaped forms without the pointed ends. Place on cookie sheet and hold in refrigeration until ready to boil. Preheat oven to 325 degrees. Place meatballs gently into boiling water and boil covered for 15 minutes. Remove from water and allow to cool on a flat surface. Check on sauce and see that it is a fairly liquid consistency. Place meatballs in a casserole dish and pour sauce over them all. Cover tightly with aluminum foil and place in oven. The meatballs are tasty after 1 hour and even better after 2 hours. Check on the meatballs during the cooking and turn them over so that the tops do not dry out, spooning the sauce back over them is good too. After cooking remove meatballs to a serving dish and you can add some water to the sauce to loosen it back up. Bring it up to heat and pour it over the meatballs just before serving.
