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

[Susan Fox-Davis]

Thanks all. I feel better now, as well as better-armed.

Selene C.

Robin Carroll-Mann wrote:

> 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.