SC - Roast Meats & Dry spice rubs

[david friedman]

At 4:15 PM -0400 2/25/98, Cindy Renfrow wrote:
>>I am looking for information on whether roast meat would have been rubbed
>>with a dry mix of herbs & spices before roasting to enhance the flavor as
>>we do today. Has anyone seen any recipes that mention rubbing meat with a
>>mix of herbs and spices prior to roasting?
>>
>>Thanks bunches,
>>
>>Clarissa
>
>Yes.  Off the top of my head, I remember there's one in Sabina Welserin's
>CB, and another in Epulario for a variation on the same dish.  Types of
>'beef olives' rubbed with  herb/spice mixtures.
>
>HTH,
>
>Cindy/Sincgiefu

Here are two examples of such recipes, with worked out versions from the
_Miscellany_. But I am not sure they are what Clarissa is looking for,
since they involve slices of meat, not a roast in the usual sense of the
term.
- ----
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 Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/


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