[Sca-cooks] Help: Alows de Beef or de Motoun

[El Hermoso Dormido]

Hmmm...not sure about "quyschons".  I'm pretty sure "swette" means "Suet".

It "er-on" just supposed to be a "thereon" (much like the earlier "er-to" in
the original?)

(So the last section would "mean" "pour on enough vinegar, verjuice, and
powdered pepper, then over that a mixture of ginger, cinnamon, and egg yolks
creamed together"?)

signed,
El Hermoso Dormido - guessing.

On Tuesday 10 December 2002 01:39 pm, Anne duBosc wrote:
[...]
> Take fair beef of the "quyschons" and mutton of the boeeom, and cut in the
> manner of steaks.  Then take raw parsley and onions, shredded small, and
> yolks of eggs boiled hard, and marrow or "swette" (sweet butter?), and hew
> all this together small, then cast thereeon powder of ginger and saffron,
> and mix it together with thine hand, and lay it on the steaks all abroad.
> and cast on salt, and roll it together, and put it on a round spit, and
> roast it til it be enough.  And lay it in a dish and pour on it vinegar and
> a little verjuice, and powder of pepper and "er-on"(?) enough, and ginger
> and cinnamon and a few yolks of hard eggs creamed thereon, and serve forth.