[Sca-cooks] Stekeys of Beef or Venysoun

[Stefan li Rous]

Brekke commented:
> I'll try to dig up my recipe for "Stekeys of Beef or Venysoun", made
> with pan drippings, wine, pepper, and ginger, and served over meat with
> a sprinkle of cinnamon.  quite good, and I'd consider it a variant of
> gravy.
Perhaps this one, which is in the steaks-msg file in the Florilegium is 
the one you have in mind?
Harleian 279 (Two Fifteenth Century Cookery Books)

To make Stekys of venson or bef.  Take Venyson or Bef & leche & gredyl
it up brown; then take Vynegre & a litel verious <verjuice>, & a lytil
Wyne, and putte pouder perpir ther-on y-now and pouder Gyngere; and
atte the dressoure straw on pouder Canelle y-now, that the stekys be
all y-helid ther-wyth, and but a litel sauce; & serve it forth.

This doesn't sound like a gravy to me, but a sauce. For instance, I 
don't see the meat drippings being used.

In fact, looking at this more, I don't see these various spices and 
verjuice being mixed together or heated together, other than on top of 
the steak. Maybe mixing them together seperately is implied. But it 
says to sprinkle the cinnamon on top of the steak.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****