A lowsid bef
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "A lowsid bef". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To mak a lowsid bef tak leney beef and cut it in thyn lesks and lay them abrod then tak the fat of moton or of beef erbes or onyons chopped small put ther to pouder of pepper and salt then tak the sewet and the erbes and lay upon the leskes and rolle them to gedur and put them on a broche and rost them welle and endor them or els ye may put them in a pot and put ther to good brothe and wyne then tak clowes maces onyons and erbes and chope them smale and put ther to pouder of pepper and saffron then salt it and alay it up with guinger and galingalle and stewe it up and serue it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To make Alloes of beef. Take lene beef and cut hym in thyn pecys and lay hit on A borde then take sewet of motton or of beef and herbys and onyons hackyd small to gether then straw thy leshes of beef with powder of pepur and a lytell salt and strew on thy sewet and the herbys. And rolle them up ther yn put them on a broche and roste them and serue them up hote. [Gentyll manly Cokere (MS Pepys 1047)]

xxx - Alows de Beef or de Motoun. Take fayre Bef of the quyschons, (Note: Cushions) and motoun of the bottes, and kytte in the maner of Stekys; than take raw Percely, and Oynonys smal y-scredde, and 3olkys of Eyroun sothe hard, and Marow or swette, and hew alle thes to-geder smal; than caste ther-on poudere of Gyngere and Saffroun, and tolle hem to-gederys with thin hond, and lay hem on the Stekys al a-brode, and caste Salt ther-to; then rolle to-gederys, and putte 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 3olkys of hard Eyroun y-kremyd ther-on; and serue forth. [Two Fifteenth-Century Cookery-Books]

A losed beef. Take lyr of beef cut hit in lech lay hem a brode on a borde take the fatnes of motyn or of beef herbys & onions hewyn smal to gedyr & strew hit on the leches of beef with poudyr of pepyr & a lytyl salt & rol hit up ther yn put hem on a broch rost hem yf thu wilte thu may endore hem & make hem a service or els put hem in wyn and halfe so much of fresch broth & do hem in a pot to gedyr with hole clovys macys herbes & onions hewyn small with poudrys safron & salt aley hit up with sause gynger or galantyn stew hit to gedyr and serve hit forthe for a sewe. [Recipes from the Wagstaff Miscellany]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


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Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:172>. Accessed on February 26, 2020, 1:01 pm.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:8>. Accessed on February 26, 2020, 1:01 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:183>. Accessed on February 26, 2020, 1:01 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:61>. Accessed on February 26, 2020, 1:01 pm.

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