[Sca-cooks] Stekeys of Venison or Beef

[Carol Eskesen Smith]

  Stekeys of Venison or Beef, Two Fifteenth Century Cookery Books, pg. 40, 
XXXJ.
 (I oven roasted roasts, which I then sliced into steaks, for convenience)
(we substituted more vinegar and unsweetened apple juice, since we did not have verjuce at the time; we need to try this again with verjus)

Griddle your steaks, saving the drippings 

(for ca 12 oz steak or venison)

Apple Juice                                    1/4 C
Wine Vinegar                                  2 Tbsp
Cider Vinegar                                 2 Tbsp
Red Wine (usually homemade)           1/4 C
whole pepper, ground in mortar         1 tsp     
ginger                                           1/2 tsp
Drippings

Cook down to ca 1/3 C.  Pour hot over hot meat; sprinkle lightly with cinnamon and serve.

(for current taste, I usually serve the cinnamon on the side, and people can take it or leave it.  
This is one of the compromises I make to modern taste expectations for a feast.)

Hmmm.  I have a class coming up, and verjus...  perhaps the substitution should be checked out?

Regards,
Brekke
  ----- Original Message ----- 
  From: DeeWolff at aol.com 
  To: sca-cooks at ansteorra.org 
  Sent: Monday, December 29, 2003 11:02 PM
  Subject: Re: [Sca-cooks] gravy



  In a message dated 12/29/03 8:38:08 PM, BrekkeFranksdottir at hotmail.com 
  writes:


  > "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 it really is......yummy.



  Our minds are like our stomachs; they are whetted by the change of their 
  food, and variety supplies both with fresh appetites.
  Marcus Fabius Quintilian (35 - 90) Roman orator
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