SC - birds/olives/roulades, please!

[david friedman]

From: "Anne-Marie Rousseau" <acrouss at gte.net>
Subject: SC - birds/olives/roulades, please!

>anyone have a recipe (either the original text, or ideally, the original
>plus an already tested version) of birds, or olives,....you know, meat
>bits, stuffed (egg yolk, breadcrumbs and spice?) and rolled up and
>cooked,
>either boiled or roasted or grilled or skewered..

>From the Miscellany

- ---
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.




Also, it isn't exactly what you describe, but  take a look at

The Flesh of Veal
Platina p. 94 (book 6)

Also in the Miscellany.

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


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