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A Losed beef


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

A losed beef. Take lyr of beef cut hit in lech lay hem a brode on a borde take the fatnes of motyn or of beef herbys & onions hewyn smal to gedyr & strew hit on the leches of beef with poudyr of pepyr & a lytyl salt & rol hit up ther yn put hem on a broch rost hem yf thu wilte thu may endore hem & make hem a service or els put hem in wyn and halfe so much of fresch broth & do hem in a pot to gedyr with hole clovys macys herbes & onions hewyn small with poudrys safron & salt aley hit up with sause gynger or galantyn stew hit to gedyr and serve hit forthe for a sewe.

autodoc



Recipes with similar titles:

a lowsid bef (A Noble Boke off Cookry)




Links to modern interpretations:


MedievalCookery.com  

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






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