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meat-rolled-msg - 2/7/02


Period dishes of meat rolled with a filling.


NOTE: See also the files: meat-pies-msg, pies-msg, Carbonadoes-art, sauces-msg,  roast-meats-msg, steaks-msg, venison-msg, lamb-mutton-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Thu, 7 Aug 1997 04:47:40 -0400 (EDT)

From: Roboscribe at aol.com

To: "SCA - Madrone's Culinary Guild" <culinary at u.washington.edu>

Subject: Re: need recipe, please!


Pleyn Delit offers the following recipe:


Stuffed Beef Rolls


4 thin slices of steak (3/4 - 1 lb)

1 t. finely minced parsley

1 onion, minced

1 - 2 boiled eggs (yolks only)

1 t. bone marrow, butter or other cooking fat

1/4 t. each ginger and salt

(optional: sm. pinch ground saffron)

juice of 1/2 lemon or 1 t. vinegar

scant sprinkling of pepper, ginger, cinnamon


Mix together parsley, onion, 1 egg yolk (mashed) or one whole boiled egg

(chopped small) with marrow or fat, ginger, salt, and saffron.  Spread this

mixture on the steaks, then roll them up securing with toothpicks and/or

string.  Put on skewers for easy turning and broil for about 10-15 minutes,

turning to brown all sides of the rolls.  When they are nicely browned, put

them on a serving dish and sprinkle over them the lemon juice or vinegar, a

dusting of pepper, ginger and cinnamon, and crumbled yolk of harboiled egg.


You can use thin slices of lamb steaks, if you prefer.





Date: Thu, 21 May 1998 18:46:46 -0700

From: david friedman <ddfr at best.com>

Subject: Re: SC - birds/olives/roulades, please!


From: "Anne-Marie Rousseau" <acrouss at gte.net>

>anyone have a recipe (either the original text, or ideally, the original

>plus an already tested version) of birds, or olives,....you know, meat

>bits, stuffed (egg yolk, breadcrumbs and spice?) and rolled up and

>cooked, either boiled or roasted or grilled or skewered..


From the Miscellany:


- ---

Alows de Beef or de Motoun

Two Fifteenth Century p. 40


Take fayre Bef of †e quyschons, and motoun of †e bottes, and kytte in †e

maner of Stekys; †an take raw Percely, and Oynonys smal y-scredde, and

yolkys of Eyroun so†e hard, and Marow or swette, and hew alle †es to-geder

smal; †an caste †er-on poudere of Gyngere and Saffroun, and tolle hem

to-gederys with †in hond, and lay hem on †e Stekys al a-brode, and caste

Salt †er-to; †en rolle to-gederys, and putte hem on a round spete, and

roste hem til †ey ben y-now; †an lay hem in a dysshe, and pore †er-on

Vynegre and a lityl verious, and pouder Pepir †er-on y-now, and Gyngere,

and Canelle, and a fewe yolkys of hard Eyroun y-kremyd †er-on; and serue



1/2 lb lamb or beef     1/4 t ginger    pinch pepper

1/3 c chopped parsley   4 threads saffron       1/4 t more ginger

1/4 c finely chopped onion      salt    1/4 t cinnamon

2 hard-boiled egg yolks 1/4 c vinegar   1 more hard-boiled egg yolk

1 T lamb fat or marrow


Meat is sliced 1/4" thick; slices should be about 6" by 2". Spread with

parsley, etc. mixture, roll up on skewers or toothpicks, broil about 10-12

minutes until brown. Mix sauce and pour over. Makes 6-8 rolls 2" long and

1" to 1 1/2" in diameter.


Also, it isn't exactly what you describe, but  take a look at


The Flesh of Veal

Platina p. 94 (book 6)


Also in the Miscellany.






Date: Mon, 27 Mar 2000 17:42:11 -0800 (PST)

From: Terri Spencer <taracook at yahoo.com>

Subject: SC - Platina meat roll w/questions


As Mistress Christianna has previously posted, she has a great deal of

cooked ground beef, and is giving large packages to anyone standing

still long eno...willing to cook it in a period fashion for this weeks

Baronial meeting/party.  


I've been looking for a preparation that can redeem this cool, dry

ingredient that was grilled instead of boiled and treated with warming

spices as a medieval cook would have done. I'm also looking for finger

food for practical purposes.  I think I've found a good candidate in

Platina Book VI, #9:


Meat Roll from Tame Animals


...take as much lean meat as you want (calf, capon, hen or the like)

and cut it up fine with small knives.  Mix veal fat into this meat well

with spices.  When it has been wrapped in thin crusts, bake in an oven.

When they are almost cooked, put on the roll two egg yolks...beaten

with a paddle with a little verjiuce and very rich juice. Some add a

bit of saffron for looks...


I can spice the meat with ginger, cinnamon & pepper, and add a bit of

fat, egg and verjuice to combat the previous dry cooking (and bind it).

But I have a few questions:


Would the thin crusts be pie crust? Pastry? Phyllo dough? Do we know?


What is "very rich juice" (put on the crust w/eggs and verjuice)?


Am I right in thinking of this as a spiral roll that could be sliced

into rounds for serving (vs. meat pie or meat surrounded by crust)?  Am

I wrong?  Is there one true way?





Date: Thu, 01 Jun 2000 09:31:11 -0400

From: "Jeff Gedney" <JGedney at dictaphone.com>

Subject: Re: SC - Recipe Challenge again???


This is an easy one, and very tasty.


>From "an Ordinance of Pottage" ( no fair using Heiatt's redaction!!)


Taken from the Beinecke Manuscript "MS Beinecke 163"

"Alosed Beef

Take lyr of beef; cut hem in lechys. Lay hem abrode on a bord.

Take the fatte of motyn, or of beef, herbys & onions hewyn togefyr,

& strew hit on the leches of beef with poudyr of pepyr & a lytyl salt,

& roll hit up therynne. Put hem on a broch; rost hem."


( try these at the next weekend barbecue ...even the mundies love it! )



Date: Thu, 01 Jun 2000 10:47:19 -0400

From: "Jeff Gedney" <JGedney at dictaphone.com>

Subject: Re: SC - Recipe Challenge again???


> Sounds like roulades of beef or aloes of beef, or beef rolls.  How would

> the rolls be affixed, with string or toothpicks is the usual method,

> although none is mentioned here.


Sure there is, I think you just missed it. At the end is the instruction:

"Put hem on a broch; rost hem"

("Put them on a spit, and roast them")


As I do it, I take the rolled slices of beef, and thread them on skewers

and slap em on the "barbie". My folks _love_ this recipe.


( it is very good for catering, IMHO, cause it can be baked, as well,

and the portionings are very controllable.)


My folks were kinda shocked to find out that the recipe was essentially

the same as was served in 14th century England...


I'll post my redaction later. FWIW, this works with a cheaper cut of meat

because of the addition of fat to the mix.





Date: Fri, 02 Jun 2000 18:37:12 EDT

From: allilyn at juno.com

Subject: Re: SC - Recipe Challenge again??? "Alosed Beef"


On Thu, 01 Jun 2000 09:31:11 -0400 "Jeff Gedney" <JGedney at dictaphone.com>


>This is an easy one, and very tasty.


>>From "an Ordinance of Pottage" ( no fair using Heiatt's redaction!!)


>Taken from the Beinecke Manuscript "MS Beinecke 163" "Alosed Beef

>Take lyr of beef; cut hem in lechys. Lay hem abrode on a bord.

>Take the fatte of motyn, or of beef, herbys & onions hewyn togefyr,

>& strew hit on the leches of beef with poudyr of pepyr & a lytyl salt,

>& roll hit up therynne. Put hem on a broch; rost hem."


>(try these at the next weekend barbecue ...even the mundies love it!)


1 beef loin, sliced against the grain--1/4" slices. Mince some lamb or

beef fat, (or use some olive oil if you're a wimp about health issues)

minced onions, parsley (I prefer cilantro) and oregano, mixed with the

finely minced fat, pepper (with my allergy, I sometimes use a hint of

grains of paradise, instead), salt; roll and skewer, thread the rolls on

ka-bob skewers, roast over charcoals, turning as needed.



Allison,     allilyn at juno.com


PS I don't mean to be rude to those who must watch their cholesterol--I

just like to at least try things the original way.  This is good.



Date: Sun, 04 Jun 2000 02:37:30 EDT

From: allilyn at juno.com

Subject: Re: SC - Recipe Challenge again??? "Alosed Beef"


I only measure amounts if I'm doing a dish for a feast, and need to tell

someone else how to cook it.  At home, I just do it.


OK, we've got beginner cooks, here, too, so let's see.  An average rump

roast, as sold in many grocery stores of the buy one get one free sales,

would cut into 10-12 slices.  For rump roast, I'd also use Adolph's

Unseasoned tenderizer, following jar directions--wet, sprinkle, pierce,



Use the fat trimmings from the roasts--won't be many, so get some fat out

of your zip-lock baggie in the freezer, from trimming fattier roasts, and

mince a generous 1/2 cup.  1 bunch of cilantro, washed, dried, stemmed,

and minced.  Oregano--depends on whether you have fresh or dried and how

old it is.  1 tablespoon, dried, ought to do it.  The pepper or salt or

ground grains of paradise must be to your taste.  When I use the

tenderizer, I often leave out the salt.


How does this sound?  (Never timed the beef rolls on the grill or in the

broiler--"until it's done").  


I got to liking beef rolls that our cook made in Germany, that had long

green beans, and sometimes strips of carrot as the filling.  I think she

browned the roladen, then perhaps oven-sauteed them.  I think I remember

a bit of au jus over them.  Keep hoping I'll run into a similar recipe in

period, but so far have only found the herb stuffings.



Allison,     allilyn at juno.com



Date: Tue, 4 Jul 2000 15:21:37 EDT

From: ChannonM at aol.com

Subject: Re: Subject: SC - Roast beef kinda long


> Ron Rispoli" <rispoli at gte.net>

>  Subject: SC - Roast beef


>  This recipe confused me a bit the title says ribs of beef

>  (Alows de beef or de mutton) but the recipe calls for rump

>  (quyschons).  I'd be interested to hear what others can do with this.


>  Take fayre bef of the quyschons, or motoun of  the bottes,& kytte in the

>  maner of stekys:  Than take raw Percely, & Oynonys smal y-scredde,& yolkys

>  of eyroun sothe hard, & Marow or swette, & hew alle thes to-gedder smal; than

>  caste ther-on poudere of gyngere & saffroun,& tolle them to-gederys with

>  thin hond, & lay them on the stekys al a-brode,& caste salt ther-to; then

>  rolle to-gederys, & putte hem on a round spete, & roste hem til they ben

>  y-now: than lay hem in a dysshe, & pore ther-on vynegre & a lityl verious, &

>  pouder pepir ther-on y-now, & gyngere, & canelle, & a fewe yolkys of hard

>  eyroun y-kremyd ther-on; & serue forth.


>  This is from "A Fifteenth Century Cookry Boke" by John L. Anderson


Alunder of Beef

The “main work” herein after referred to is  A Proper Newe Booke of Cokerye,

16 Century, edited by Catherine Frances Frere, Cambridge; W. Heffer & Sons

Ltd, 1913


This stuffed beef roll can be found under the guise of “Alowes of

Beef/Mutton” (H.M.279 1420), “Alaunder of Beef” (New Boke of Cokery, 1470)  

and in our main work as “To make a pye of Alowes”.

The recipes found involve cutting  steaks of beef or mutton and making a  

stuffing that almost invariably contains parsley and thyme, suet or bone

marrow and various spices . The recipe I chose to redact is the one from  our

main work and it is presented here for your viewing.


To Make A Pye of Alowes

Take a legge of mutton and cutte it in thyn slyces, and for stuffing of the

same take perselye, tyme, and sauerye and chop them smal, then temper among

them three or iiij yolckes of harde egges chopt smal and small reysons,  

dates cutte with mace, and a lyttle salte, then laye all these in the stekes

and then role them togeather.

This done make your pye, and laye all these therein, then ceason theym wyth a

lyttle suger and cynamon, sauron and salt, then cast upon them the yolckes of

three or foure harde egges and cut dates, wyth small raysynges, so close your

pye, and bake hym.  Then for a syrope for it, take roosted breade, and a

little claret wyne and strayne them thyn togeather, and put thereto a lyttle

suger, synamon and gynger and putte it into your pye and then serve it forthe.


Redacted recipe:

2 lb Blade roast sliced into rolls       .25 lb butter

2 c tyme                    .5 c raisins

2 c parsley washed, chopped small        .5 tsp mace

1 c shredded onion           .25 tsp cinnamon

2 raw eggs              .25 tsp saffron

                    .25 tsp salt


1 cup red wine

2 tsp sugar

1 tsp cinnamon


Combine the stuffing ingredients and fill the roast. Tie the roast into a

roll. Place the roll into an oven-proof dish . Mix the sauce and pour over

the roast. Roast at 325 degrees for 1 hr or until meat thermometer reaches

140 degrees. Baste occasionally. Slice and serve.This recipe has been adapted

for a feast by using larger roasts, however, the original recipe calls for a

smaller steak, stuffed and baked within a pastry pie crust.





Date: Thu, 06 Jul 2000 09:23:08 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: Subject: SC - Roast beef kinda long


Stefan li Rous wrote:

> > 2lb Blade roast sliced into rolls

> What does this mean? Most roasts I can think of are more or less brick

> shaped and are not flat. Does this mean get a roast that is sliced

> fairly flat? If so, how thick? What do you mean "sliced into rolls"?

> Shaped like biscuits or dinner rolls? Or sliced flat for rolling into a

> snail/spiral shape?


The latter, more or less. (I'm guessing, anyway.) For example, start

with a hunk-o-meat shaped roughly like a small loaf of bread, grain

running lengthwise, and approach with a long, sharp knife held parallel

to the cutting board, maybe half an inch off the board, making an

incision along the length of the roast. When you have a respectable flap

cut free, but still attached on one edge to the hunk-o, roll the hunk-o

away from you, leaving the flap flat on the board with the hunk-o

attached. Repeat this process of slicing and rolling until you have the

entire roast reduced to one large, continuous slice.


> How do you fill this roast? Do you slice the slices and inject it there?

> Or do you mean between two slices and roll them up in the snail shape?


Spread your filling across the slice and roll it up like a jelly roll.

> Do you place this snail shape lying on it's side or upright? I assume

> the former since that would absorb/keep the sauce on top better.


Not sure. On occasions when I've done things like this, I've found it

better to cook it on its side.


What I did find was an excellent way to cook from the original recipe

was to ask my butcher to run trimmed bottom rounds of beef through the

deli slicer about half an hour before scheduled pickup (this type of

meat, most raw, thin slices, in fact, will begin to deteriorate and

oxidize fairly quickly, losing its bright red color and becoming

somewhat brownish... of course this happens when you cook it, too, but I

wouldn't want the slicing done too far in advance). We then held a

stuffing bee on site, roasted them till almost done, and when they were

sizzling hot, dipped the skewers in a tall pitcher of our egg-yolk

batter for glazing, which promptly began to cook and stuck to the hot

meat. We then finished them in the broiler, and they went over extremely well.


Considerations about bottom round being tough weren't much of an issue

between the thin slices (perhaps 1/8" thick) and the moist,

marrow-filled stuffing. I'd chosen that cut for its, um, structural

integrity. Top rounds, for example, are made up of more than one muscle

and would lead to split slices.





Date: Thu, 6 Jul 2000 19:58:12 EDT

From: ChannonM at aol.com

Subject: SC - Re: Roast beef kinda long- explanation


I'm sorry Stefan! The recipe I posted was from a feast I did and I really

hadn't thought about the person reading the instructions!


Here is my explanation,


I had very large roasts to begin with (I forget the particular cut) so I used

a knife to open them by cutting in a few inches into the roast, then letting

that fall open and continuing to cut so that I was creating a semi flat piece

of meat in the end. I think this is called "flaying".


Then I layed the the stuffing on the flayed meat and rolled the whole product

so that it was kind of like a pinwheel. I tied it with butchers string and

roasted it. Once it was roasted I cut slices of the roast across the roast so

that you had a "jelly roll slice".


Hope that helps.





Date: Tue, 24 Jul 2001 01:16:05 -0400

From: Marian Rosenberg <Marian at therosenbergfamilies.net>

To: sca-cooks at ansteorra.org

Subject: [Sca-cooks] Pastillus - Redaction & A Recipe


VI 9 Meat Roll from Tame Animals


I call tame animals all which are nourished at home, like calf, capon,

hen, and the like.  From these, you make a roll thus: take as much lean

meat as you want and cut it up fine with small knives.  Mix veal fat

into this meat well with spices.  When it has been wrapped in thin

crusts, bake in an oven.  When they are almost cooked, put on the roll

two egg yolks separated from the white and beaten with a paddle with a

little verjuice and very rich juice.  some add a bit of saffron for

looks.  This roll can even be made in a well-greased pan without a

crust.  For special pleasure, cook in a roll capon, pullet or whatever

you want, whole or cut up in pieces.  There is also much nourishment in

this; it is slowly digested, has little indigestible residue, aids the

heart, liver and kidneys, is fattening, and stimulates the libido.

(Milham 271, 273)


This recipe seems straightforward enough.  Chopped meat mixed with

spices and rolled in dough.  Brush the dough with egg yolks, verjuice,

and saffron ... mostly for color but also for a bit of the sharpness.


If I were cooking this for a feast I might even make it that way.


But I was cooking this as a test run on Pennsic lunch pastries.  And I

had lots of yummy fresh vegetables about the house.  And no verjuice.

And no saffron.


It worked.  It worked really well.  And if no longer a period recipe, it

probably counts as peri-oid.


Ingredients -

1 pound ground beef

1 large onion

4 large button mushrooms

1 handful shiitaake mushrooms

1 green pepper

2 eggs





black pepper

pastry dough of some type (I used pre-made dough from the Asian grocery)


Chop vegetables finely.

Mix meat, eggs, and spices together.

Mix meat mixture and vegetables together.

Wrap in dough.

Bake at 400 degrees for 35 minutes turning every 10 minutes.






<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org