SC - Hatd Cheese Stefan (was Cressee webbed)

[Laura C. Minnick]

In "an Ordinance of Pottage" Butler defines Alowes of Beef as 
"Birds" of beef

I believe this is because the beef roulades made in this recipe 
are small packages for individual service, rather like the way 
small birds would be served.

Short Ribs may have acquired the nickname "alowes" from the 
resemblance of a cut of short ribs to a panful of roulades, a series
of rolls laid in parallel. I can see a cook attempting to describe how
a properly removed slab of short ribs should look when taken out.

I am not certain that I have ever seen a description of what must
otherwise be called "Short Ribs of Beef" in period, whereas many 
other cuts are certainly described. 
Are there any descriptions of removing the shortribs from a rack of 
ribs, and cooking separately in period?

brandu