[Sca-cooks] Medieval steaks

[Stefan li Rous]

Jim  Chevallier asked:
<<< I'm reading up on early medieval butchery and an archaeologist, having  
described how a part of an animal was removed, says that it was then perfect 
for  "rumsteaks, filets and faux-filets". Which it may have been, but that 
prompts me  to wonder: would anyone in the early medieval period have cut the 
meat up into  anything of the sort? >>>

The medieval texts don't tend to be very specific on which cut of meat is considered a "steak/stake". There probably wasn't any sort of standardization, although perhaps there was in a particular region.

From one of our previous discussions on steak:
"Steaks as slices of meat cut across the grain are eminently period.
They are often cooked using moist-heat methods, though, and are
sometimes described as being small. The recipe may say something
like, cut it into stekys of a hand's breadth."

See this Florilegium file in the FOOD-MEAT section for some of our previous discussion.
steaks-msg (28K) 4/14/07 Period grilled steaks. Descriptions.
http://www.florilegium.org/files/FOOD-MEATS/steaks-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****