SC - Roast beef

[Bronwynmgn at aol.com]

In a message dated 98-08-21 10:32:25 EDT, you write:

<< I am curious if anyone has a source for period roast beef recipes. This
item
 has been mentioned numerous times on the list and so far as I know there are
 no medieval recipes for roasted beef. All the recipes I am aware of using
beef
 as an ingredient are boiled dishes >>

Check "a Drye Stewe of Beef" in Pleyn Delit.  I can't look up the original
right now, as my lord unpacked that box and I don't know what he did with that
book...
Basically, you put the meat in a pot, but raised on splints; pour a small
amount of red wine over it (nowhere near enough to cover it), sprinkle with
whole spices (mace, cloves, peppercorns) and roast.  I suppose it could be
redacted to boiling it in wine, but would it them be called a "drye" stewe?
I'm working off memory of Hieatt and Butler's redaction.
And certainly we know that spit-roasting was a common cooking technique, and
are there not recipes for sauces to go over roasted meats?  As well as those
using leftover cooked meats, which might well be roasted?
Brangwayna Morgan
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