Beef Steaks From England, 15th Century Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1/2 cup: parsley, finely chopped,
1/2 cup: onion, finely minced,
4 each: hardboiled egg yolks,
4 tablespoon: raw beef marrow, minced
OR
; shredded
1/2 teaspoon: powdered ginger,
1/2 teaspoon: powdered cinnamon,
1 teaspoon: pepper,
1 teaspoon: salt,
4 each: steaks, thinly sliced,
1: butter for basting,
SAUCE
4 tablespoon: butter,
1 tablespoon: wine vinegar,
1 tablespoon: verjuice (see rec.) or cider,
1/2 teaspoon: powdered ginger,
1/2 teaspoon: powdered cinnamon,
2 each: hardboiled egg yolks, mashed,
Directions:
Mash together the parsley, onion, egg yolks, marrow, ginger, cinnamon, and
salt & pepper and spread on one side of the steaks, pressing down firmly.
Roll the steaks like pancakes and secure with skewers. Put them in an oiled
pan under the grill and grill on both sides, basting with the butter.
Reserve the pan drippings. When they are done arrange them on a serving
dish and keep warm while you prepare the sauce.
SAUCE Pour the butter and drippings from the grill pan into a small
saucepan and add the butter, the vinegar and the verjuice or cider. Stir in
the spices and thicken the sauce with the mashed egg yolks. Bring to a boil
and simmer for a few seconds. Add the salt and pepper to taste and pour the
sauce over the steaks through a strainer. Serve very hot.
From "Two Fifteenth-century Cookery Books" "Alows de Beef or de Mouton:
"Take fayre Bef of the quyschons, & mouton of the bottes, & kytte in the
manner of Stekys; than take raw Percely, and Oynyonys smal y-scredee, and
yolkys of Eyroun sothe hard, and Marow or swette, and hew alle thes
to-geder smal; than caste ther-on poudre of Gyngere and Saffroun tolle hem
to-gederys with thin hond, and lay hem on the stekys al a-brode; and caste
Salt ther-to; then rolle togederys, and put hem on a round spete, and roste
hem til they ben y-now; than lay hem in a dysshe, and pore ther-on Vynegre
and a lityl verious, and pouder Pepir ther-on y-now, and Gyngere, and
Canelle, and a fewe yolkys of hard Eyroun."
_Seven Centuries of English Cooking_ Grove Press, London, 1992 Compiled
and updated by Maxime de la Falaise. Typos by Jeff Pruett (except in the
original).
Yield: 4 servings
Source from luhu.jp
salt & pepper and spread on one side of the steaks, pressing down firmly.
Roll the steaks like pancakes and secure with skewers. Put them in an oiled
pan under the grill and grill on both sides, basting with the butter.
Reserve the pan drippings. When they are done arrange them on a serving
dish and keep warm while you prepare the sauce.
SAUCE Pour the butter and drippings from the grill pan into a small
saucepan and add the butter, the vinegar and the verjuice or cider. Stir in
the spices and thicken the sauce with the mashed egg yolks. Bring to a boil
and simmer for a few seconds. Add the salt and pepper to taste and pour the
sauce over the steaks through a strainer. Serve very hot.
From "Two Fifteenth-century Cookery Books" "Alows de Beef or de Mouton:
"Take fayre Bef of the quyschons, & mouton of the bottes, & kytte in the
manner of Stekys; than take raw Percely, and Oynyonys smal y-scredee, and
yolkys of Eyroun sothe hard, and Marow or swette, and hew alle thes
to-geder smal; than caste ther-on poudre of Gyngere and Saffroun tolle hem
to-gederys with thin hond, and lay hem on the stekys al a-brode; and caste
Salt ther-to; then rolle togederys, and put hem on a round spete, and roste
hem til they ben y-now; than lay hem in a dysshe, and pore ther-on Vynegre
and a lityl verious, and pouder Pepir ther-on y-now, and Gyngere, and
Canelle, and a fewe yolkys of hard Eyroun."
_Seven Centuries of English Cooking_ Grove Press, London, 1992 Compiled
and updated by Maxime de la Falaise. Typos by Jeff Pruett (except in the
original).
Yield: 4 servings
Source from luhu.jp
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