[Sca-cooks] Onion Leaves with Beef

[Terry Decker]

In this case, I sprinkled it on because I have a partial container of coarse sea salt in the cupboard.  It was probably about three tablespoons, some of which fell off in the handling.  Most of the salt was on top of the roast.  Much of the salt came off with the fat that separated from the cooked roast when I brushed off the excess spicing and began cutting.  By taste, you could tell the meat was salted, but it was not overly salty

Considering the question. it is most likely that the meat was rolled or dredged in salt.  I'll need to run an experiment to check the difference in taste.

This is part of putting together a Transylvanian feast and a slightly larger project to prepare a set of menus with historical recipes and instructions that newcomers to historical cooking can use to create a period feast (some cooking skill required).

Bear

On 4/23/2020 9:30:27 AM, pixel <pixel at hundred-acre-wood.com> wrote:
Oooh, that sounds delicious. Are you rolling the meat in the salt or just
sprinkling, and how much coverage?

Margaret

On Wed, Apr 22, 2020 at 10:57 PM Terry Decker wrote:

> I had a nice little eye of round roast which got cooked for supper and
> with which I prepared this recipe. The sauce is a little thin for my
> taste, but it goes well with meat and potatoes. A little starch would
> thicken it.
>
> As a feast recipe, this is easily prepared and tasty. Scaling up the
> sauce, the red wine vinegar should scale without a problem. The ginger and
> black pepper need to be added to taste.
>
> Bear
>
> ONION LEAVES WITH BEEF.
>
> Wash the roasted meat, put it onto a skewer, wash it and add some salt,
> then roast it. When making the soup, peel the onion and wash it in clean
> water. Slice it in a clean pot and pour the beef broth onto it. If you’re
> serving this to only one table, you may use only three or four onions; boil
> them, but spare the onion (12), remove the soup, add some vinegar, ginger
> and black pepper; after the roasted meat is done, beat it so the salt will
> fall off, slice it onto a plate then pour the soup onto it.
>
> 12 Do not overcook the onion
>
>
> The Science of Cooking (Transylvanian Cookbook, late 16th Century) ed.
> Glenn Gorsuch,
> http://www.fibergeek.com/leathernotebook/files/2018/05/Transylvanian-Cookbook-v3.pdf
>
>
> Clean the roast. Salt it with coarse sea salt. Spit or oven roast to the
> desired internal temperature. Remove the excess salt and slice.
>
> For the sauce:
>
> 1 medium onion
> 2 Cups beef broth
> 1 Tablespoon red wine vinegar
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground black pepper
>
> Peel the onion. Wedge cut into eighths to form "leaves."
> Add onion slices to the beef broth in a sauce pan.
> Bring to a boil. Cook about 5 minutes, until the onion pieces are soft,
> but still have rigidity.
> Remove from heat and stir in the vinegar and the spices.
>
> Pour sauce over the beef slices. Serve.