[Sca-cooks] Medieval steaks
James Chevallier
jimcheval at aol.com
Wed Jul 17 19:36:04 PDT 2013
Certainly interesting as always.
I'm still left with the idea however that steaks (or "slices", as one often finds in Taillevent) were just coming into fashion at the end of the medieval period and were not much known before (the references in the article all seem to be from later). But how one proves that is another matter.
Jim Chevallier
www.chezjim.com
-----Original Message-----
From: Stefan li Rous <StefanliRous at austin.rr.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Sent: Wed, Jul 17, 2013 7:26 pm
Subject: Re: [Sca-cooks] Medieval steaks
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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