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To Make Alloes Of beef


This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

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.

autodoc



Other versions of this recipe:

A lowsid bef (A Noble Boke off Cookry)

Alows de Beef or de Motoun (Two Fifteenth-Century Cookery-Books)




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