[Sca-cooks] Alows de Beef or de Motoun

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Oct 16 21:11:37 PDT 2009

On Oct 16, 2009, at 11:19 PM, Stefan li Rous wrote:

> 10 or more years ago, this recipe was posted to this list. I am  
> planning on using this for the Nobles Lunch for our upcoming event  
> in a week. I'm assuming that the modern recipe specifies raw meat,  
> but I'd like to know for sure. Is 10-12 minutes long enough to cook  
> this from a raw state?

Depending on the thickness of the rolls, and the cut of meat used, you  
might need as much as 15-20 minutes. The last time I did this for a  
feast, I got my butcher to slice beef eye round on his deli slicer (no  
seams, very thin slices).

Yes, the meat should be raw.

> Since I have very limited cooking facilities at this site, maybe a  
> propane camp stove and an electric cord from an outlet, most of the  
> lunch will be served cold, including this dish. However if the  
> weather turns out to be cold, I may try to warm some of the lunch  
> up. The weather here has gone from unseasonably hot through the  
> summer to unseasonably cool the last few weeks. So I'm planning on  
> cooking most of my dishes at home and bringing them to the event  
> already cooked, although the Savory Tosted Cheese will be in a small  
> crock-pot.

If you're going to serve them cold, I'd think about keeping the sauce  
separate until service. Hard-boiled egg yolk as a thickener for sauces  
can behave unpredictably at times.
> The dinner is for 15-20 nobles including the Crown, and then the  
> leftovers will be made available to the populace.
> Also, if I can't find lamb fat or marrow, what would be a good  
> substitute?

Beef suet or some other hard fat that won't melt into strings and  
grease. In a pinch, shredded fatback or bacon would do, but of course  
this will change the flavor of the dish. If the dish is served cold,  
I'd use less than I would if serving it hot.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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