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Recipe of the Week April 17th, 2014

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  • The Henson's
    One of the more detailed recipes from Anthimus is this entry for beef. Beef which has been steamed can be used both roasted in a dish and also braised in a
    Message 1 of 1 , Apr 17, 2014
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      One of the more detailed "recipes" from Anthimus is this entry for beef.


      Beef which has been steamed can be used both roasted in a dish and also
      braised in a sauce, provided that as soon as it begins to give off a
      smell, you put the meat in some water. Boil it in as much fresh water as
      suits the size of the portion of meat; you should not have to add any
      more water during the boiling, When the meat is cooked, put in a
      casserole about half a cup of sharp vinegar, some leeks and a little
      pennyroyal, some celery and fennel and let these simmer for one hour,
      Then add half the quantity of honey to vinegar, or as much honey as you
      wish fir sweetness, Cook over a low heat, shaking the pit frequently
      with one’s hand so that the sauce coats the meat sufficiently, The grind
      the following: 50 peppercorns, 2 grammes each of costmary and spikenard,
      and 1.5 grammes of cloves, Carefully grind all these spices together in
      and earthenware mortar with the addition of a little wine. When well
      ground, add them to the casserole and stir well, so that before they are
      taken from the heat, they may warm up and release their flavor into the
      sauce. Whenever you have a choice of honey or must reduces either by a
      third or two/thirds, add one of these as detailed above. Do not use a
      bronze pan, because the sauce tastes better cooked in an earthenware
      casserole.

      Good Cooking
      Rycheza
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