SC - Recipe Challenge again??? "Alosed Beef"

[Elaine Koogler]

Thanks for the information.  By the way, for those of us who don't care for/are
allergic to Adolph's, may I suggest scoring the meat and squeezing lime juice on
it.  That works wonderfully well as a tenderizer....as does good wine!

Kiri

allilyn at juno.com wrote:

> I only measure amounts if I'm doing a dish for a feast, and need to tell
> someone else how to cook it.  At home, I just do it.
>
> OK, we've got beginner cooks, here, too, so let's see.  An average rump
> roast, as sold in many grocery stores of the buy one get one free sales,
> would cut into 10-12 slices.  For rump roast, I'd also use Adolph's
> Unseasoned tenderizer, following jar directions--wet, sprinkle, pierce,
> wait.
>
> Use the fat trimmings from the roasts--won't be many, so get some fat out
> of your zip-lock baggie in the freezer, from trimming fattier roasts, and
> mince a generous 1/2 cup.  1 bunch of cilantro, washed, dried, stemmed,
> and minced.  Oregano--depends on whether you have fresh or dried and how
> old it is.  1 tablespoon, dried, ought to do it.  The pepper or salt or
> ground grains of paradise must be to your taste.  When I use the
> tenderizer, I often leave out the salt.
>
> How does this sound?  (Never timed the beef rolls on the grill or in the
> broiler--"until it's done").
>
> I got to liking beef rolls that our cook made in Germany, that had long
> green beans, and sometimes strips of carrot as the filling.  I think she
> browned the roladen, then perhaps oven-sauteed them.  I think I remember
> a bit of au jus over them.  Keep hoping I'll run into a similar recipe in
> period, but so far have only found the herb stuffings.
>
> Regards,
> Allison,     allilyn at juno.com
>
>  PBS Virus --   Your programs stop every few minutes to ask for money.
>
> On Fri, 2 Jun 2000 19:39:43 EDT LrdRas at aol.com writes:
> >In a message dated 6/2/00 6:43:06 PM Eastern Daylight Time,
> >allilyn at juno.com
> >writes:
> >
> ><<   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. >>
> >
> >Amounts, please?
> >
> >Ras
> >============================================================================
> >
> >To be removed from the SCA-Cooks mailing list, please send a message
> >to
> >Majordomo at Ansteorra.ORG with the message body of "unsubscribe
> >SCA-Cooks".
> >
> >============================================================================
>
> ________________________________________________________________
> YOU'RE PAYING TOO MUCH FOR THE INTERNET!
> Juno now offers FREE Internet Access!
> Try it today - there's no risk!  For your FREE software, visit:
> http://dl.www.juno.com/get/tagj.
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================