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A Lowsid bef


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

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.

autodoc



Other versions of this recipe:

To make Alloes of beef (Gentyll manly Cokere (MS Pepys 1047))

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


Recipes with similar titles:

A losed beef (Recipes from the Wagstaff Miscellany)




Links to modern interpretations:


MedievalCookery.com  

Alows de Beef
Daniel Myers
MedievalCookery.com
http://medievalcookery.com/recipes/alows.html






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