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Xxxj - To Make Stekys Of venson Or bef


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"

xxxj - To make Stekys of venson or bef. Take Venyson or Bef, and leche and gredyl it vp broun; then take Vynegre and a litel verious, and a lytil Wyne, and putte pouder perpir ther-on y-now, and pouder Gyngere; and atte the dressoure straw on pouder Canelle y-now, that the stekys be al y-helid ther-wyth, and but a litel Sawce; and than serue it forth.

autodoc





Links to modern interpretations:


Medieval Cookery  

Sauce for Stekys
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/stekys.html






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