Lang de bef
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by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Lang de 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 lange de bef tak an ox tonge schave it sethe it broche it and lard it with clowes then rost it and enbane it with yolks of eggs 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]

Lange de beof. Take þo ox tonge and schalle hit wele, Sethe hit, broche hit in larde yche dele, With cloves of gelofer hit broch þou shalle, Þen do hit to fyre and rost hit alle. With 3olkes of eyren enbene hit ay Whille þat hit rostes, as I þe say. Þen take blode, þat is so lefe, Welle hit in fresshe brothe of þe befe, Bray hit fulle wele in on mortere, Do in fayre grece, þat is so clere. Fors hit with spicys ry3t gode with alle, And sythun, serve hit in to þe halle. To þe forsayde tonge þis sawce is dy3t, [Liber cure cocorum [Sloane MS 1986]]

To mak longe de bef, tak ox tunges and scrape them and wesche them then lesk them thyn then tak dates small mynced and yolks cromyd onyons mynced smalle raissins of corran parsly, ysope, tyme sandrey a quantite of saige and a quantite of pouder marchand pouder of pepper and salt then stuff your lesks and rolle them to gedure and boile them in swet brothe till it be boiled in then mak a cerip with wyne and of the same stuf and boile it upe and colour it with saffron and put ther to a quantite of venyger and salt it and serue it. [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:35 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:35 pm.

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