... Tak venyson or bef, & leche, and gredyl it up broun; Žen tak vynegre & a lytil verjous, & a lytil wyne, and put pouder perpir Žeron ynow, and pouder...
... -- or at the least, that it was medium-rare, "as good steaks ought to be"... *rolling my eyes* Good Lady: He might have approved of slightly more time...
... than like I do ... ought to ... one. ... and medieval refrigeration, I kind of wondered how fresh this meat was at the time of cooking. It might have had...
... and it was tasty! As I said, the following is what I think the original recipe intended: Stekys of Venson or Bef: Take venison or beef and slice it up....
I expect that one ... Okay, got a question. Venison is more lean than meat, so it wouldn't have enough fat, and - I'm probably wrong about this because I'm not...
Since nobody took up my redaction challenge from February: Togli cipolle; cuocile sotto la bragia, e poi le manda, e tagliale per traverso longhette et...
... covered ... - ... fat ... it ... I already posted how my version "came out" -- earlier this evening. Did it not post properly? (wonder what I did wrong) ...
... Nope, it posted fine - we just crossed. Here's what Pleyn Delit redacted it as: 2 lbs venison or beef steads; a thick piece such as flank steak (London...
I wondered about the state of the meat because it appeared to be cooked with rather than stored in the preservatives. The verjuice, if fresh, might indicate a...
Actually, milord, seems to me that the vinegar solution would help to keep the meat... well, edible, if not quite fresh... and ditto the pepper and ginger, if...
... ideal ... lean ... on ... Yes, had I been using the barbecue grill outside, I'd've brushed XXX virgin Greek kalamata olive oil (probably Athena) on it....
... cooked with rather than stored in the preservatives. The verjuice, if fresh, might indicate a late-spring or early summer meal, now that I think about it....
Define "cook in embers?" I'm looking for a medieval salad (sallet) recipe, this sounds kinda good but how do you cook in embers? Unless you toss them straight...
If anyone has a nice basic period salad recipe I'd appreciate it if you'd post it here, thanks. Figures when I lend my cookbooks out is when I need a recipe....
this is from fabulous Feasts byMadeline Cosman hope it is helpful to you Einin Sallat Turnips, quartered parsnips, sliced beets, quartered St. Johns Bread (...
... Yes, and only if you cook them too long. There is a point where they are sweet yet still firm. Until you get a feel for this, it might be easier to cut...
... I'd also recommend halving or quartering them (the onions), at least at first. ... Or, as someone already said, while it's not period: grill them on your ...
From Apicius: Pisam Indicam (recipe 187) Cook peas; when skimmed, put in the sauce pan finely chopped leeks and coriander to be cooked [with the peaa]. Tak...
Hi Esa, Cuttlefish is related to both squid and octopus, but is closer to squid; so squid/calamari would be the best substitute. Any good fishmonger should be...
Thanks so much, sounds wonderful. I'll try to post the one I made in the files section when I get a chance, based on mustard greens and watercress, the only...
just how does one learn to redact? would it be possible for some of the quite experienced people to make a list of common words, such as measurements for...
It's hot in July. So I went looking for more items to grill. I found this book on the net under Project Gutenburg. The Project Gutenberg EBook of The Forme of...
Hiya, I'm sorry no one's replied yet, but I'll take a stab at it. I was told by a Mistress that the best thing to do is first read the recipe out loud. Yes,...
Call me crazy, but I like steak tartar and other such cold meat dishes. A while back we talked about "cooking" venison by pickling it. I happened to go to a...
My question: could this recipe be applied to meats such as pork, veal, or even beef? The meat would probably be sliced thin to be "cooked" in this way I'd...
... the ... sometimes ... the same way i read a 13th c poem...middle english though, as in no eth, thorn, or aesch ... that's what i figured....cuz i know...
Greetings! Esa, I love you like a sister...oh wait...you are. Anyway, I must respectfully disagree with you here about its grill-ability. ... seež=seethe....
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