[Sca-cooks] Stekeys of Beef or Venysoun

[Carol Eskesen Smith]

Interesting comment; I may try that, too.  My original interpretation was that the sauce would have been cooked in the same griddle as the meat, so that's why I used the drippings.

Regards,
Brekke
  ----- Original Message ----- 
  From: Stefan li Rous 
  To: SCA-Cooks SCA-Cooks maillist 
  Sent: Tuesday, December 30, 2003 1:52 AM
  Subject: [Sca-cooks] Stekeys of Beef or Venysoun


  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 ****

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