May 4, 2005 15:05
19 yrs ago
2 viewers *
German term
Salonbeuschel
German to English
Other
Cooking / Culinary
Austrian specialities
Calling all Austrian Gourmets, please!
I am translating various receipts and that's what the guests were eating. Something to do with innards, I understand, but what exactly?
Stay tuned, more queries likely to follow!
TIA
I am translating various receipts and that's what the guests were eating. Something to do with innards, I understand, but what exactly?
Stay tuned, more queries likely to follow!
TIA
Proposed translations
(English)
| 2 +2 | traditional dish of veal or lamb offal, usually served with dumpli |
Jonathan MacKerron
|
| 3 | sour lung |
NGK
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| 3 | veal lung stew |
roneill
|
Proposed translations
+2
3 mins
Jonathan MacKerron
Native in English
Retired as of Jan 2019!
Native in: English
Works in: German to English, French to English
Related KudoZ points
:
68
Selected
traditional dish of veal or lamb offal, usually served with dumpli
in so many words according to Muret-Sanders
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Note added at 4 mins (2005-05-04 15:10:18 GMT)
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DUDEN = \"Beuschel /\';/ das; Beuschels, Beuschel a) (österr., bayr.) dish made of finely chopped lights usu. with heart and other offal;
b) (österr. salopp: Lunge) lung;
c) (österr. salopp: Eingeweide) guts pl. (coll.)\"
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Note added at 6 mins (2005-05-04 15:12:29 GMT)
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Muret-Sanders Enzykoped. \"Austrian gastr.: cooked heart, lungs, liver and sweetbread of a calf, finely sliced and heated in a savory sauce.\"
Two racks of Beuschel please...
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Note added at 15 mins (2005-05-04 15:21:40 GMT)
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\"giblet ragout\" has a nice ring to it, if you like that sort of thing
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Note added at 4 mins (2005-05-04 15:10:18 GMT)
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DUDEN = \"Beuschel /\';/ das; Beuschels, Beuschel a) (österr., bayr.) dish made of finely chopped lights usu. with heart and other offal;
b) (österr. salopp: Lunge) lung;
c) (österr. salopp: Eingeweide) guts pl. (coll.)\"
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Note added at 6 mins (2005-05-04 15:12:29 GMT)
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Muret-Sanders Enzykoped. \"Austrian gastr.: cooked heart, lungs, liver and sweetbread of a calf, finely sliced and heated in a savory sauce.\"
Two racks of Beuschel please...
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Note added at 15 mins (2005-05-04 15:21:40 GMT)
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\"giblet ragout\" has a nice ring to it, if you like that sort of thing
Peer comment(s):
| agree |
Orla Ryan
21 mins
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thx
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| neutral |
Edda Emery (X)
: Pleased I'd already had dinner! :-)
28 mins
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don't shoot the messenger
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| agree |
BrigitteHilgner
: Natives love it! (I prefer to stay clear.) "Salon" indicates that it is special, a particularly refinded dish. According to my dictionary, "giblets" is linked to poultry, while Beuschel is usually made of veal (sometimes lamb).
37 mins
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yes, you are right about the giblets
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4 KudoZ points awarded for this answer.
Comment: "thanks!"
5 mins
sour lung
***
19 mins
veal lung stew
I'm not Austrian, but this is what "I found . Check out page 14 of this translated restaurant guide.
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Note added at 36 mins (2005-05-04 15:42:46 GMT)
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I would leave the German \"(sounds so much nicer!) and add a short explanation in parentheses. Seems to be a Viennese specialty.-Salonbeuschel mit Semmelknödeln.
http://www.kulinarischer-salon.at/catalog/rezept1.php
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Note added at 36 mins (2005-05-04 15:42:46 GMT)
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I would leave the German \"(sounds so much nicer!) and add a short explanation in parentheses. Seems to be a Viennese specialty.-Salonbeuschel mit Semmelknödeln.
http://www.kulinarischer-salon.at/catalog/rezept1.php
Reference:
Discussion