Rumpolt Sauces

Very often, recipes mention a sauce without giving directions for it, but searching the text finds the sauce elsewhere.  It would help if he had a sauce section, but he doesn't.

Ein Pfeffer (Pepper sauce)

When the recipe says "ein Pfeffer" rather than the spice,  it means a pepper sauce, made with blood, onions, spices, sugar, sometimes thickened with bread.  Usually the food is cooked in the sauce.

Hammel 16. ....  make a pepper (sauce) from a chicken blood/ that is well tasting/ with a beef broth/ sour with vinegar/ bread and apples/ let it cook together/ and when it is cooked/ then strain it through/ that it becomes smooth/ and prepare it then with mild spices / with cloves/ cinnamon/ pepper and saffron/ let it again come to a boil/ ... and let simmer with it/ If you will instead have sauteed onions in it/ then take the onions/ and cut them small/ chop them then/ that they become still smaller/ sweat them in a butter/ or in pig fat/ and when they are sauteed/ then mix them with spices/ as mentioned before/ let it simmer with the pepper (sauce)/ then the onions disappear in the pepper (sauce)/ becomes good and well tasting.  Because it is a great/ a pepper sauce to prepare correctly/ especially when one cooks banquets/ that one must prepare ten or twelve dishes of pepper sauce/ that is look up the necessity??/ that one does not let it burn.

Hammel 25.  ...or make a pepper sauce over it from chicken blood/ take to it a little black raisins/ cinnamon/ cloves/ ground pepper/ and a little sugar/ let them simmer together/ and then give it under the roast.

Hammel 26. Warm saddle pie from a mutton.  ... close it with a coarse dough/ and when it is half baked/ then pour though the cover a good pepper sauce/ that is mixed with all sorts of spices/ and nicely sour/ like this it is good and well tasting/ 

Steinhenn 2.  ... and if you have a pepper sauce/ that is preserved?/ then take three or four spoonfuls therein/ pour it on the hen/ when you have it in the kettle/ season it with cinnamon/ ground pepper/ and a little saffron/ put in small back raisins/ and let simmer together/ also slice lemon in it/ you can make it sweet or sour/ thus it is good in both manners.

Steinhenn 6.  ...You can also roast the hens .../ or in a pepper (sauce)/ that is made from hen's blood/ 

Lachs 10. Roe and gescheittel prepared black.  Take the blood from a salmon in vinegar and water/ slice bread/ apples and onions over it/ let it simmer together/ strain it thru a hair cloth/ and mix it with spices/ make it sweet orsour/ like this it is in both manners good.  Then take the Kröß of the salmon/ set it to (the fire) in a water/ and let it come to a strong boil/ cut it off/ and clean it out/ and when it is cleaned/ then cut it to strings? with the liver and roe/ put it then in a pepper sauce/ and let it simmer together/ like this it becomes good and well tasting. 

Gesharb sauce

Gesharb means shallow pottery dish as well as a sauce with either chopped almonds or apples and onions sauted in butter, mixed with broth or wine, vinegar, raisins, thickened with flour  It can be yellow or white, sweet or sour.  Food can be cooked with the sauce or the sauce added at serving.  The name Gesharb is can mean shards or fragments and may refer to the coarse texture of the sauce. "Make it gold" could mean saffron or could be safflower.

Ochsen 8.  ... prepared in a gescharb (sauce). ...cut almonds small/ and make it up in Wine or beef stock/ put a little vinegar/ Saffron/ pepper/ cinnamon and Sugar into it/ so it is sweet/ also small black raisins in and a little browned flour/ let simmer together/ that it is not too thick/ also not too thin/

Ochsen 15. ... or make an almond gesharb sauce/ that is yellow and sweet/ beneath/

Ochsen 19.  ... peel apples and onions/ and chop them small. Take clear butter in a kettle/ make them warm/ sweat it rather quickly/ and take a little flour/ ground pepper/ grated saffron/ small and large raisins in it/ Take beef broth and vinegar/ so it becomes nicely sour/ .../ put it in the gescharb sauce and let simmer with it/ 

Ochsen 71.  ...then make an almond gescharb (sauce).  Take almonds/ peel them/ and cut them small/ make it up with small raisins/ make yellow/ and take sugar to it/ wine vinegar/ and beef fat/ let it simmer until dry/ and give it over the meat/

Ochsen 74.   ...put up sour in onion and apple gescharb sauce.  Take apple and onion/ chop them together/ and sweat in but/ take it from the fire/ and mix it with spices/ pepper/ ginger and saffron/ dissolve with a beef broth/ pour vinegar to it/ and brown flour in it/ put also small raisins under it/ and let simmer/ .../ and put them in the gescharb/ and let simmer together/ like this it is well tasting.

Kuh 3.   Set almonds to (the fire)/ and peel them/ cut them up/ and roast them in clear butter/ put them in a kettle/ and take small black raisins/ that are clean/ pour wine/ beef broth/ and a little vinegar in it/ and sugar/ make it up with pepper and saffron/ brown a little meal in the gescharb (sauce)/ and let simmer together/ .../ and put it in the gescharb/ like this it becomes well tasting.

Kuh 6.  Take apple and onion/ chop them nicely small apart/ and sweat in clear butter.  Take to it beef broth/ vinegar/ pepper and salt/ stir together with a browned flour/ so it becomes thick/ let simmer together / and put in small black raisins/ and when the udder is cooked/ then cut it to pieces/ and brown on a grill/ put it in the gescharb (sauce)/ and let it cook further/ and see not to oversalt it/ like this it is good and well tasting.

Kalb 5.  ... in onion and apple gescharb (sauce)/ cut apart and sweated/ or roasted in butter/ and when it has been sweated/ then take a beef broth/ and vinegar to it/ that it becomes nicely sour/ put in small black raisins/ pepper and saffron/ let simmer together/ and when it is cook/ then see/ if it is lovely/ like this you can make it sweet or sour/ cut the tongue into it/ ... and when you wish to make it sweet/ then put it with sugar/ honey or with cooked sweet wine/

Von einem Biber (Beaver)   Oder thu jn in ein Mandelgescharb/ mach jn weiß vnd saur eyn mit Limonien.

Küniglein 5.  (rabbit)  Put up in a yellow gescharb sauce/ be it with almonds or apples/ with onions chopped together and browned/ made up with Butter/ yellow and nicely sour/ with small black raisins/ and good beef stock/ that is not oversalted/ take browned flour into it/ and let them simmer together. And when the rabbit is roasted/ than cut it into the gescharb/ let it simmer together/ like this it becomes well tasting and good. And such a rabbit one can roast/ and in apple slices or in a almond gescharb sauce/ and let cook together/ or put up with onions nicely sweet/ like this it is good and well tasting.

Pobrat Sauce

Pobrat sauce is usually thickened with sugar but sometimes also flour, flavored with spices (saffron, cinnamon, cloves and peepper) and wine, sometimes with stock, sometimes vinegar, and slices of orange or lemon.  It can be yellow, black, or grey (but I don't see how you get the colors).  Make it without fat if it is to be served cold.  It seems to be something added at plating, rather than cooking the item in it.  The Webster's online dictionary says Pobrat is a Czech word meaning "take all", that might or might not be connected.

Kalb 4. ....und kanst allerlei Pobrat darunter machen/ es sei gelb/ schwartz oder graw/ es sei süß oder saur/

Hammel 25 ....And of this form prepares one the pobrat/ Take wine/ vinegar/ cinnamon/ saffron/ and fairly much sugar/ that it becomes thick/ and let it simmer together/ and if you will have it sour/ then take vinegar and beef broth/ also a little cloves/ pepper and cinnamon/ all ground together/ do a little browned flour in it/ and if you want take among it Seville oranges/ salted or unsalted lemons/ then cut them nicely wide over it/

Steinhenn 1.  ... When one will give it warm/ then one makes a Pobrat sauce under it/ be it sweet or sour/ ...  Or make a sweet Pobrat sauce/ take a good handful of sugar/ that is ground/ add it in a small tinned kettle/ or in a small pan/ that the potter makes/ add to it sugar/ ground cinnamon/ take also a little saffron and cloves under it/ pour a little wine over it/ that the sugar just melts and melts/ cut from a citron nicely wide under it/ or from salted/ or sour lemon/ that is fresh/ or from an orange/ Put it in the kettle/ and come just to a boil/ so it becomes nicely white from sugar/ when it is cooked.  If you will instead save the sugar/ then take a little browned flour to it/ so will the probrat also be thick and good/ also pour a little vinegar in it/ like this it is lovely and well tasting. And such a pobrat sauce one can give under all sorts of birds/ that are roasted/ also well with wild game.

Steinhenn 4.   Cold roasted rock pheasant with a pobrat sauce/ which has no fat/ as stated before/ the pobrat made from pure sugar/ with wine and vinegar let simmer/ orange or lemon sliced nicely wide/ let simmer with it/ after that pour into the dish and let become cold/ lay the roasted rock pheasant in it/ when it is sprinkled with cloves and cinnamon/ and not with bacon/ because it is not lovely with bacon/ especially if one wishes to eat it cold in this manner.

Fasan 1.   A pheasant warm roasted with a sweet Pobrat sauce.  Take wine/ likewise also a little vinegar/ saffron/ cinnamon and seville orange sliced therein/ sour lemon or citron made well sweet/ and let simmer with it/ that its becomes thick from sugar/ like this it becomes good and also well tasting.