[Sca-cooks] recipes w/spice

Gretchen Beck grm at andrew.cmu.edu
Thu Jun 26 12:40:46 PDT 2008


Pleasure -- one thing I noticed was left out -- cook the beef first.

toodles, margaret

--On Thursday, June 26, 2008 2:37 PM -0500 otsisto <otsisto at socket.net> 
wrote:

> Thank you,
> De
>
> -----Original Message-----
>
> Chiquart's Beef in Lamprey sauce uses galangal and grains of paradise.
> Here's my reconstruction from several years back:
>
> 3 lbs beef roast
>
>
>
> Sauce
>
> 4 Tbsp Toasted bread crumbs
>
> 3/4 cup Red wine
>
> 3/4cup Beef Boulion or broth
>
> 1 -2 Tbsp Red wine vinegar
>
> 1/4 - 1/2 tsp cinnamon
>
> 1/2 tsp grains of paradise
>
> 1/8 - 1/4 tsp pepper
>
> 1/16 tsp nutmeg
>
> 1/4 - 1/2 tsp galingale
>
> 1/4 tsp ginger
>
> 1/8 tsp cloves
>
> 1/16 tsp mace
>
>
>
> Mix wine, boullion, and vinegar, soak bread crumbs in the mixture. Grind
> spices together into a fine powder and mix into liquid. Put on low heat
> and simmer. Cut beef up into stew sized chunks, and simmer in sauce for 15
> minutes. Serve it forth.
>
> (It's yummy)
>
>
>
>
>
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