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Xxx - Alows De beef Or De motoun


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

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.

autodoc



Other versions of this recipe:

A lowsid bef (A Noble Boke off Cookry)

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




Links to modern interpretations:


MedievalCookery.com  

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






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