(or Allos, Allows, or Alander)
Beef or sheep-meat steaks, spread with herbs and spices, rolled or pressed together on a spit and roasted (Austin 1440, Noble Boke 1480, Wright 1857)
Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)
Alows de Beef or de Motoun - Take faire Beef of the cushions, and mutton of the buttes, & cut in the manner of Steaks; then take raw Parsley, & Onions small y-scredde, & yolks of Eggs seethed hard, & Marrow or swette, & hew all these together small; than caste there-on powder of Ginger & Saffron, & roll them to-gether with thine hand, & lay them on the steaks al abroad, & caste Salt thereto; then roll together, & put them on a round spit, & roast them til they be y-now; than lay hem in a dysshe, & pore theron Vinegar & a little various, & powder Pepper thereon y-now, & Ginger, & Canelle, & a fewe yolks of hard Eggs y-creamed ther-on; & serve forth.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY