SC - Recipe Challenge again???

[Elaine Koogler]

Isn't that what "...Put hem on a broch;..." would mean?  In other words, I would
assume that "broch" would be a stick of some sort, perhaps the origin of the
word "brochet", which means that whatever is being cooked is put on a
skewer...or at least that's what I've always understood.

Kiri

Christine A Seelye-King wrote:

> Sounds like roulades of beef or aloes of beef, or beef rolls.  How would
> the rolls be affixed, with string or toothpicks is the usual method,
> although none is mentioned here. Usually that sort of dish is baked, so
> some method of keeping them together would be necessary to keep them from
> loosing the "herbys & onions hewyn togefyr".
> Christianna
>
> 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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