Editor’s note: The recipe collection was compiled from one of the largest private collections of cookbooks from the 17th to the 19th century and linguistically carefully adapted to modern usage.
Note R. Schnapka: In the old recipes, the same old quantities and weights are used. 1 Vierling = = = 125g, ca. 8 Lot (4.part of the pound) 1 Lot = = = ca. 15g 1 Quint = = = ca. 3, 5g (5.part of the Lot) 1 Ehle = = = 1 Elle, ca. 60cm 1 Glaich = = = ca. 6cm (probably length of a finger limb) 1 Mass = = = = approx. 2l 1 Schoppen = = = approx. 1/2l (4th part of the Mass) 1 Messle = = = approx. 1, 4l 1 Simri = = = approx. 22l (16 Messle) 1 Vierling = = = approx. 5, 5l (4th part of the Simri)
At the purchase one looks on the fact that one gets a 3-4 weeks old, meaty tiger, approx. 3-4 kilos heavy. The kid is taken apart. Rub the drumstick, forelegs and back with salt and pepper, fry the meat in hot fat with onion and yellow beetroot and put it in the oven. Roast the meat for about 1 hour and a quarter with frequent watering. The meat can be prepared in the same way as preserved veal. The remaining parts, such as neck, heart, head, liver, are prepared as a ragout like venison stew.
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