SC - Query

[twila hoon]

1 beef loin, sliced against the grain--1/4" slices.  Mince some lamb or
beef fat, (or use some olive oil if you're a wimp about health issues)
minced onions, parsley (I prefer cilantro) and oregano, mixed with the
finely minced fat, pepper (with my allergy, I sometimes use a hint of
grains of paradise, instead), salt; roll and skewer, thread the rolls on
ka-bob skewers, roast over charcoals, turning as needed.

Regards,
Allison,     allilyn at juno.com

PS I don't mean to be rude to those who must watch their cholesterol--I
just like to at least try things the original way.  This is good.


On Thu, 01 Jun 2000 09:31:11 -0400 "Jeff Gedney" <JGedney at dictaphone.com>
writes:
>This is an easy one, and very tasty.
>
>>From "an Ordinance of Pottage" ( no fair using Heiatt's redaction!!)
>
>Taken from the Beinecke Manuscript "MS Beinecke 163"
>"Alosed Beef
>Take lyr of beef; cut hem in lechys. Lay hem abrode on a bord. 
>Take the fatte of motyn, or of beef, herbys & onions hewyn togefyr, 
>& strew hit on the leches of beef with poudyr of pepyr & a lytyl salt, 
>
>& roll hit up therynne. Put hem on a broch; rost hem."
>
>( try these at the next weekend barbecue ...even the mundies love it! 
>)
>
>
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