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[LrdRas]

Tak @e lyre of @e fresch buf & ket it al in pecis, & bred, & fry yt in
fresch gres.  Tak it vp & drye it, and do yt in a vessel wy@ wyn & sugur &
powdre of clowys.  Boyl yt togedere tyl @e flesch hae drong @e lycoure, &
tak almande mylk & quibibz, macis & clowys, and boyle hem togedere.  Tak @e
flesch & do @erto & messe it forth.

Redacted, in Pleyn Delit, as follows:

2-4 oz (at least 1/4 cup) ground almonds
1 cup water
2 lbs boneless stewing beef, cut into chunks
1/2 cup breadcrumbs (4 slices bread, finely ground)
1 t sugar
1/2 t ground cloves
1 C red wine
1 t ground cubebs, or 1/2 t each ground pepper and allspice
1 tsp ground mace
1 tsp salt

Her instructions (readers' digest version, it's past bedtime)

Draw up almond milk. Roll beef chunks in breadcrumbs and brown in fat or
oil on medium heat, turning, remove and drain when brown.  Put browned meat
in clean pot. Dissolve sugar and half cloves in wine, pour over meat.
Cover and simmer or bake 40 minutes, then uncover until most of sauce
evaporates.  Just before serving, add almond milk and remaining seasonings
over medium heat long enough to heat through.

A number of us have made this and we've noted that you generally have to
cook it for a lot longer than it calls for if it's to be tender.  So this
time I roasted the beef (very good beef) before hand, so it was already
done (rare) and tender.  I used burgundy for my "red wine" because we were
mulling wine and that's what was on hand.

It came out gray-pink and didn't really "dronk" the liquor at all, and I
wonder if that's due to the pre-roasting?



- --Caitlin Cheannlaidir
  caitlin at phosphor-ink.com
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