[Sca-cooks] Evidence for non-boiled medieval meat

[Robin Carroll-Mann]

On 18 Feb 2003, at 12:14, jenne at fiedlerfamily.net wrote:

> I believe the trouble is specifically beef, roasted beef. We had this
> discussion a while back, didn't we?
>
> -- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net

There are two recipes in Two Fifteenth Century Cookbooks that seem to fit the bill.

Alows de Beef or de Motoun is thinly sliced meat which is spread with various
seasonings, rolled up, then roasted on the spit.

To make Stekys of venson or bef is a recipe for... well, steaks, grilled, then served
with sauce.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net