Machine roast

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In the Austrian kitchen language, machine roast is a roast that is steamed and served in a closed cookware. Some cookbook authors of Maschinrostbraten is equal to the net roast , both of which are in a closed Reine made the difference lies only in the preparation:

Machine roast is prepared in a sauce made from onions , parsley , capers , mustard , pepper , pickles , lemon peel and served with cucumber and small kipfler ( fried potatoes ) before serving .

The sauce of the roast beef consists of onions, seasoned with rose paprika and caraway seeds , tomatoes and potatoes are added before cooking.

Origin of name

The Maschinrostbraten got its name from the " Maschin " , a Reindl with a tightly fitting lid that was originally made for the army.

Roast roast machines were small cooking utensils used in the field, camp and travel kitchens of the high kk military in the mid-19th century ; Soldiers could use it to prepare their stage portions themselves over alcohol or other fire. In the Imperial and Royal Army, these consisted of half a pound of beef and a corresponding quantity of rice , vegetables or cooking flour, salt , brandy or wine per head.

In the army guide Der Menagemeister or instructions for preparing the stage portions in the field , the roast roast machines are described as follows in 1876:

"Very great service make roast - machines ; they also serve for two tin plates, they can be made from tinplate or tinned copper and strapped onto the tournister. The roast is ready in no time, very juicy and you can prepare a lot in such a machine. "

The roast roast machines were later also sold to private households by dealers. In the dictionary of the kitchen and table , the "Reinbraten" is a machine roast made from steamed beef schnitzel with onions and paprika. Other cookbooks call the “well-known tin casserole (covered machine)” or “airtight casserole (which you can buy with machine roast)”. For Franz Maier-Bruck , this description is the decisive indication that this was a forerunner for the modern pressure cooker .

literature

  • Franz Maier-Bruck: The Great Sacherkochbuch; Page 243; Wiener Verlag, 1975 Vienna
  • Heinz Dieter Pohl: The Austrian kitchen language: a dictionary of typical Austrian culinary specialties: with linguistic explanations; Page 102; ISBN 978-3-7069-0452-0

Web links

Individual evidence

  1. ↑ Anonymus AC10115262: The menage master or instructions for preparing the stage portions in the field . Karafiat, 1876 ( google.de [accessed January 10, 2019]).
  2. ↑ Steiner, Franz: Handbook for the field doctors of the Imperial and Royal Army containing the organization of the army in relation to the medical industry together with instructions for written official communication. Bayerische Staatsbibliothek, p. 92 , accessed on January 10, 2019 .
  3. ^ ANNO, Oesterreichischer Militärfreund, 1854-11-08, page 8. Retrieved on January 10, 2019 .