SC - help please - lost source - stuffed beef rolls

[david friedman]

At 3:03 PM -0500 11/17/97, Suzanne Berry wrote:
>Suzanne Berry
>11/17/97 03:03 PM
>
>
>Hi, folks, I'm hoping someone can help.....   sometime either last
>spring or in early summer, I found a recipie or redaction for stuffed
>beef rolls  -  it involved a paste of butter, parsley, hard-boiled egg
>yolk, saffron, and some other things I don't remember, spread on thin
>slabs of beef and rolled up.

Here are two such recipes, with our worked out versions. The second sounds
like what you are thinking of. Both are in the Miscellany.
- --
The Flesh of Veal
Platina p. 94 (book 6)

>From the haunch of veal take the lean meat and slice it into long thin
slices; stroke them with the back of the knife so that they do not break;
right away sprinkle them with salt and ground fennel, then on the meat
spread marjoram and parsley, with finely diced lard, and sprinkle aromatic
herbs over the slices and immediately roll them up and put them on a spit
near the fire, taking care that they do not dry out too much. When they are
cooked serve them immediately to your guests.

3/4 lb veal (leg or rump: lean) 	2 t fresh marjoram 	aromatic
herbs:
1 t salt 	3 T parsley	   1/4 t dry thyme
1 t fennel seed, ground 	1 T lard 	   2 T fresh basil

Chop parsley, marjoram and basil coarsely. Sprinkle salt and fennel onto
the meat slices, dot with lard, sprinkle on herbs. Roll meat up in the
direction that the fibers run, since otherwise it will tear, and secure it
with toothpicks or skewers. Bake 40 minutes at 350°.

Alows de Beef or de Motoun
Two Fifteenth Century p. 40

Take fayre Bef of Ýe quyschons, and motoun of Ýe bottes, and kytte in Ýe
maner of Stekys; Ýan take raw Percely, and Oynonys smal y-scredde, and
yolkys of Eyroun soÝe hard, and Marow or swette, and hew alle Ýes to-geder
smal; Ýan caste Ýer-on poudere of Gyngere and Saffroun, and tolle hem
to-gederys with Ýin hond, and lay hem on Ýe Stekys al a-brode, and caste
Salt Ýer-to; Ýen rolle to-gederys, and putte hem on a round spete, and
roste hem til Ýey ben y-now; Ýan lay hem in a dysshe, and pore Ýer-on
Vynegre and a lityl verious, and pouder Pepir Ýer-on y-now, and Gyngere,
and Canelle, and a fewe yolkys of hard Eyroun y-kremyd Ýer-on; and serue
forth.

1/2 lb lamb or beef	1/4 t ginger	pinch pepper
1/3 c chopped parsley 	4 threads saffron	1/4 t more ginger
1/4 c finely chopped onion	salt	1/4 t cinnamon
2 hard-boiled egg yolks	1/4 c vinegar 	1 more hard-boiled egg yolk
1 T lamb fat or marrow

Meat is sliced 1/4" thick; slices should be about 6" by 2". Spread with
parsley, etc. mixture, roll up on skewers or toothpicks, broil about 10-12
minutes until brown. Mix sauce and pour over. Makes 6-8 rolls 2" long and
1" to 1 1/2" in diameter.

David/Cariadoc
http://www.best.com/~ddfr/


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