Alloes of beef
SOURCE: Original is from Stere Hit Well, p. 19/20. Modern version by Mathilde Eschenbach.
ORIGINAL:
To make alloes of beef. Take lene beef and cut hym in thyn pecys and lay hit on a borde then take sewet of motton or of beef and herbys and onyons hackyd small to gether then straw thy leshes of beef with powder of pepur and a lytell salt and strew on thy sewet and the herbys And rolle them up ther yn put them on a broche and roste them and serve them up hote.
INGREDIENTS:
- 2 lbs. chipped or other thinly sliced Beef (about 8 slices)
- 1 T Suet or Crisco
- 1/4 small Onion
- 2 T fresh Parsley Leaves
- 1/2 T fresh Thyme Leaves
- Pepper
- Salt
DIRECTIONS:
- Fimely chop onions and herbs.
- Mix into paste with fat.
- Spread a heaping teaspoon of mixture onto each slice of meat.
- Roll meat up and skewer.
- Sprinkle with salt and pepper.
- Roast under broiler for about 20 min., turning once halfway through.
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