[Sca-cooks] Medieval steaks
Stefan li Rous
StefanliRous at austin.rr.com
Wed Jul 17 19:26:37 PDT 2013
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 ****
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