Recipe Manuscript

Der Gebeizte Lungenbraten

Name: Der Gebeizte Lungenbraten
Prep time: PTPT15M
Cook time: PTPT45M
Yield: 6
Cuisine: European
Ingredients: 1 kg pork or beef tenderloin (Lungenbraten); 500 ml vinegar (preferably mild wine vinegar); 1 large onion, sliced; 10 black peppercorns; 5 cm piece of fresh ginger, sliced (or 1 teaspoon ground ginger); 2 teaspoons dried thyme (or several fresh sprigs); 100-150 ml sour cream (saurem Rahm); 100 g fresh breadcrumbs (Semmelbrösel), optional for serving; Salt to taste

"The Marinated Tenderloin"

1850

From the treasured pages of Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Written by Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1850

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Der Gebeizte Lungenbraten

"wird in einer Beize von Essig mit zerschnittener Zwiebel, Pfefferkörner, Ingwer und Thimian aufgekocht, und im Sude einige Tage unter öfterem Umwenden liegen gelassen, zulezt entweder auf obige Art gedünstet, oder auch unter Begießen mit saurem Rahm am Spieße oder in der Rein gebraten. Mit Semmelbröseln angerichtet kann er statt des Rindfleisches aufgetragen werden. — Soll er als Braten dienen, so ist die Sos extra zu geben."

English Translation

"is marinated in a brine made from vinegar with chopped onions, peppercorns, ginger, and thyme brought to a boil, and left in the liquid for several days, turning frequently. Finally, it can either be braised as described above, or roasted on a spit or in the oven while basting with sour cream. Served with breadcrumbs, it can be used as a substitute for beef. — If served as a roast, the sauce should be served separately."

Note on the Original Text

The recipe is concise and assumes familiarity with basic techniques—it lacks precise measures or timings, reflecting oral traditions and the expectation that experienced cooks filled in the gaps. Instructions focus on method rather than detail, such as 'under oft turning', highlighting the hands-on, sensory approach of the period. Spelling and grammar reflect 19th-century conventions and regional German, with terms like 'Rein' (pan) and 'Beize' (marinade) common in Austrian cookery. The absence of oven temperatures and exact measurements suggests it was written for a domestic cook comfortable with adaptation and intuition.

Modern Kitchen Interpretation

Recipe's Origin

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen - Click to view recipe in book

Title

Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)

You can also click the book image above to peruse the original tome

Writer

Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen

Era

1850

Publisher

Dirnböck

Background

A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe, 'Der gebeizte Lungenbraten', hails from an 1850 Austrian cookbook compiled by Marianka, the personal cook to Hans-Jörgel of Gumpoldskirchen. Her book is a vibrant intersection between refined cuisine for noble tables and robust Austrian-Bohemian comfort food—aimed at making elegant, flavorful dishes accessible to the middle classes during times of economic hardship. The practice of marinating (beizen) cuts of meat in vinegar and aromatics reflects both preservation needs and a culinary tradition of infusing meats with piquant flavors. The dish demonstrates the blend of aristocratic and home-style cooking characteristic of 19th-century Central Europe.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, the meat would have been marinated in stoneware or glazed earthenware pots to prevent reaction with the acidic vinegar. The marinade was likely simmered in heavy iron or copper pots, and the meat turned by hand over several days. For braising or roasting, cooks used deep iron pans or spits for open-fire cooking, and basted with sour cream using large wooden or metal spoons. Breadcrumbs would be prepared from stale bread, grated by hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lb pork or beef tenderloin (Lungenbraten)
2 cups vinegar (preferably mild wine vinegar)
1 large onion, sliced
10 black peppercorns
2-inch piece of fresh ginger, sliced (or 1 teaspoon ground ginger)
2 teaspoons dried thyme (or several fresh sprigs)
1/2 to 2/3 cup sour cream (saurem Rahm)
3.5 oz fresh breadcrumbs (Semmelbrösel), optional for serving
Salt to taste

Instructions

To prepare 'Der gebeizte Lungenbraten' (marinated pork or beef tenderloin) in a modern kitchen, begin by making a marinade: bring 2 cups of vinegar to a simmer with 1 large onion (sliced), 10 whole black peppercorns, a 2-inch piece of fresh ginger (sliced or 1 teaspoon ground ginger), and a few sprigs (about 2 teaspoons dried) of thyme.
Let this mix cool slightly.
Submerge a 2.2 lb piece of pork or beef tenderloin in the cooled marinade inside a non-reactive container.
Make sure the meat is fully covered, turning it several times over the course of 2-3 days in the refrigerator.
After marinating, remove the meat and either braise it with a little broth on the stove, or roast it in the oven, basting occasionally with sour cream (about 1/2 to 2/3 cup).
Optionally, roll the cooked meat in breadcrumbs before serving to imitate a breaded roast.
Serve hot, offering extra sauce separately if serving as roast.

Estimated Calories

370 per serving

Cooking Estimates

You need about 15 minutes to prepare the marinade and get the meat ready. The cooking itself takes around 45 minutes, depending on your method. Marinating takes 2-3 days, but this doesn't need much attention—just turning the meat once or twice per day. Each serving has about 370 calories, and the recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.