a new spin on Potlucks Re: [Sca-cooks] Medieval cooking for non-cooks

[Pixel, Goddess and Queen]

No, no, no. You put the spears of carrots *inside* the rolls, well,
some of them. The rest go in the roasting pan, with celery and onions. No
eggs. Individual rolls, with toothpicks and string to hold them together
(and remember to remove both before you serve). No mustard in the
seasoning unless you want Dad to go into anaphylactic (sp?) shock. Salt,
pepper, a teeny pinch of celery seed. And really good dill pickles. And
you must serve it with raw potato dumplings. And sweet-and-sour red
cabbage.

Margaret

On Sun, 18 Nov 2001, [iso-8859-1] Martina Schäfer wrote:

> You look for something cool looking, very tasty for potluck?
>
> A very old german recipe, (not especially SCA-period, but nevertheless old) and one of my favorits:
>
> ,,Rindsrouladen" (beef-rolls):
> (Per person you'll need 2 rolls)
>
> You need per roll:
> - 1 very big very thin slice of beef (best of a big muscle, without fat or white stuff)
> - 2 thin slices of breakfast-bacon
> - 1/2 sour pikled cucumber, fine sliced
> - 1 hard boiled, peeled egg
> - 2 tablespoons of hot mustard
> - pepper, salt
> - 1/2 m strong string (Linnon or cotton, foot-neutral)
>
> For the sauce:
> - Red wine
> - 2 carrots, thin sliced
> - 1/2 cup cream
> - broth
>
> Take the beef slice, spice only the upside with the mustard, salt and pepper. Put the two slices of bacon on it and afterwards 3-4 cucumber-slices. Last you lay the egg on top and start to roll the whole thing to a good package. Fix it with the string crosswise like you would pack a parcel.
> Put it in a Pan and roast it short and sharp at every side.
> Add the wine, broth and carrots and cook it about 1/2 hour. Now add the cream.
> Serve it on a plate, the packiges cut in the middle so the eggs look like big yellow eyes. Serve the warm sauce seperately.
>
> Have fun!
> Marcellina
>
>