[Sca-cooks] Spiced and buttered Beef

Justine Magill jmagill at cox.net
Mon Feb 11 16:44:30 PST 2008

I use an odd mix of spices for carrots, and have been assured by everyone I
feed it to that they find it quite yummy. I butter the carrots once they
have been cooked, then add garlic powder, cinnamon, nutmeg, pepper and
occasionally finely minced onion. I would use minced garlic, but I find that
I like the results I get with powdered garlic. I do not have the faintest
idea if this would be a dish found in the SCA time period, but it is very
yummy, so much so that I tend to have to fight for my carrots... :-)


p.s., Hello Master Adamantius, long time, no see!

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Dragon
Sent: Monday, February 11, 2008 12:05 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Spiced and buttered Beef

Michael Gunter wrote:

> > I slathered the beef with butter (yes ... the real, unsalted 
> stuff), sprinkled nutmeg, ginger, cinnamon, clove, allspice and 
> cardamom over the butter, and threw the whole into the crockpot.> > 
> Was WAY yummy. The housemate announced that the next time his 
> parents join us for dinner, THAT was what we should serve.> > Malkin
>I agree. The end result wasn't "weird" to modern tastes. Perhaps
>the direct broiling of the spices and mellowing of the butter makes
>a flavor difference but the meat doesn't come out tasting like
>pumpkin pie. When I made the beef for the egredouce I kept
>cutting off chunks for me to nibble. No salt was needed either.
>I'm going to try this on unsuspecting mundane tastes to see if they
>find it off. But to my taste the sweet spices and butter makes for
>a fabulous steak topping.

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