Recipe Manuscript

Schweinfleisch Mit Wildpretsoß

Name: Schweinfleisch Mit Wildpretsoß
Prep time: PTPT15M
Cook time: PTPT1H30M
Yield: 6
Cuisine: European
Ingredients: 1 kg pork shoulder or leg, cut into pieces; 1 whole onion, peeled; 2 liters water (enough to cover meat); 15 g salt; 80 g fresh breadcrumbs; 40 g butter (or 50 g diced smoked bacon as alternative); 2 tablespoons vinegar (preferably wine or apple cider vinegar); Zest of 0.5 lemon (finely grated); 5 juniper berries; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground ginger; 2 whole cloves; Pinch allspice or "English spice" (as a substitute: ground allspice, or a pinch of mixed spice blend)

"Pork With Game Sauce"

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 Beginner 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

Schweinfleisch Mit Wildpretsoß

"Man kocht das zertheilte und gut ausgewaschene Fleisch in gesalzenem Wasser mit einer Zwiebel beinahe weich. Sodann röstet man geriebenes Brot in Butter oder geschnittenem Speck, gibt es in die Brühe, und lässt es mit Essig, Citronenschale, einigen Wachholderbeeren, Pfeffer, Ingwer, Nelken und englischem Gewürz noch 1/2 Stunde kochen."

English Translation

"Cut and thoroughly washed meat is cooked in salted water with an onion until almost tender. Then, grated bread is toasted in butter or chopped bacon, added to the broth, and allowed to cook for another half hour with vinegar, lemon peel, some juniper berries, pepper, ginger, cloves, and mixed spice."

Note on the Original Text

Recipes at this time were typically terse and assumed familiarity with basic kitchen procedures. Quantities for ingredients were often left vague, and the cooking time was described subjectively (e.g., 'beinahe weich'—'almost tender'). Spelling and terminology reflect the period’s German: 'Wildpretsoß' is today 'Wildbratensoße' (game sauce), and 'englischem Gewürz' likely signified the then-fashionable use of allspice or 'mixed spice', a nod to British imports. The brevity and flexibility in instructions encouraged adaptation, relying on the cook’s trained judgment.

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 comes from 'Der Marianka', an 1850 Viennese cookbook attributed to Marianka, the personal cook (Mundköchin) to Hans-Jörgel von Gumpoldskirchen. The book was written to guide middle-class Austrian and Bohemian households in preparing both elegant dishes fit for grand tables and hearty, everyday fare—especially during times of economic hardship. Schweinfleisch mit Wildpretsoß is a fine example of 'Hausmannskost', or home-style cooking, blending accessible pork with a sauce evocative of wild game (wildpret), typical of rustic Central European flavors circa mid-19th century. The recipe reflects both thrift—using pork instead of scarce game—and a taste for aromatic, spiced gravies.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Marianka’s era, the dish would be prepared in a heavy iron or copper stockpot over a wood or coal-fired stove. The breadcrumbs would be toasted in a metal frying pan, likely with a long wooden spoon for stirring. All chopping and preparation were done by hand, using sharp knives and sturdy wooden cutting boards. A simple ladle, skimmer, and perhaps a pestle for quickly crushing spices would round out the cook's battery. These tools, tough and utilitarian, were the backbone of the 19th-century Austrian kitchen.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 30 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 lbs pork shoulder or leg, cut into pieces
1 whole onion, peeled
8 1/2 cups water (enough to cover meat)
0.5 oz salt
2.75 oz fresh breadcrumbs
1.5 oz butter (or 1.75 oz diced smoked bacon as alternative)
2 tablespoons vinegar (preferably wine or apple cider vinegar)
Zest of 0.5 lemon (finely grated)
5 juniper berries
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
2 whole cloves
Pinch allspice or "English spice" (as a substitute: ground allspice, or a pinch of mixed spice blend)

Instructions

To make Schweinfleisch mit Wildpretsoß (Pork with Wild Game Sauce), begin by cutting 2.2 lbs of pork shoulder or leg into large pieces.
Wash them well, then place in a large pot with enough salted water to cover and add a whole peeled onion.
Simmer gently until the meat is almost tender—this may take 45-60 minutes.
Meanwhile, in a skillet, melt 1.5 oz butter (or use 1.75 oz diced smoked bacon) and toast 2.75 oz fresh breadcrumbs until golden brown.
When the meat is nearly cooked, add the toasted breadcrumbs to the pot.
Then season the broth with 2 tablespoons vinegar, the finely grated zest of half a lemon, 5 juniper berries, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground ginger, 2 whole cloves, and a pinch of allspice.
Let everything simmer gently together for another 30 minutes, stirring occasionally, until the sauce thickens and takes on a robust, aromatic flavor.
Taste and adjust seasoning before serving hot over the pork.

Estimated Calories

440 per serving

Cooking Estimates

It usually takes about 15 minutes to prepare the ingredients and another 1 hour 30 minutes to cook the dish until the pork is tender and the sauce is flavorful. Each serving has about 440 calories. This 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.