SC - Re: Cinnamon Beef
RuddR at aol.com
RuddR at aol.com
Mon Nov 9 15:06:21 PST 1998
Sister Mary Endoline asks:
<<I ahve been asked if I knew a recipe so I thought I'd pass the request along
to the group. Apparently in a role - playing game called Pendragon, cinnamon
beef is Sir Harry's favorite dish. Does anyone know what dish this might
refer to???>>
This receipt call for grilled beef steak to be covered with cinnamon:
STEKYS OF VENSON OR BEF
Take venyson or Bef, & leche & gredyl it vp broun; (th)en take Vynegre & a
litel verious, & a lytil Wyne, & putte pouder perpir (th)er-on y-now, and
pouder Gyngere; & atte (th)e dressoure straw on pouder Canelle y-now, (th)at
(th)e stekys be al y-helid (th)er-wyth, & but a litel Sawce; & (th)an serue it
forth.
Halreian MS 279
(I substitute apple juice and cider vinegar for verjuice.)
2 pounds lean venison, beef, veal, or pork steaks
1 T wine vinegar
1 T cider vinegar
3 T unsweetened apple juice
1/4 C dry wine
1/4 tsp each black pepper and powdered ginger
Cinnamon to taste
1. Trim the steaks and cut them into thin strips about three inches long.
2. Cook the meat through in a heavy frying pan, over medium heat, or in a
broiler, or on a griddle or grill.
3. In a bowl, combine the two kinds of vinegar, apple juice, wine, pepper and
ginger.
4. Place the meat on a serving dish, pour the sauce over it, and sprinkle it
with cinnamon before serving.
Serves four to six.
Rudd Rayfield
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