[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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