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Alander De beeff

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak alander de bef, tak the clodde of beef and make lesks of a span longe then tak parsley and hewe it smalle with shepes tallowe and mak pouder of pepper and canelle meled to gedure and cast ther to salt and couche one lesche with rawe yolks of egg and rolle up the leske and prik them close and put them on a broche and rost them and serue them in a good ceripe.


Recipes with similar titles:

Alaunder of beef (Ancient Cookery [Arundel 334])

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