The Weekly Feast – Alloes of Beef
Back in May, I decided to attempt a new recipe while out in the field, cooking over a fire at a Renaissance Faire. I do this a couple of times a year, when I know I have time to play with new things. Not all fairs allow me the time to pay attention to details, and so quite a lot of the time I stick with a standard rotation of recipes. But this was a new fair, and one which I had no other responsibilities at. I was just there to cook and talk about history, and maybe sell a few cookbooks. So I picked a new one, and ran with it.
The result was incredibly delicious. I had people trying to steal pieces off of each other’s plates. They scraped the bottom of my dutch oven with bits of bread, to be certain they’d eaten every last drop. It was an impressive sight, to say the least. It seems to me, this makes a wonderful first recipe for my weekly recipe post.
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 serue them up hote. — Transcription of original receipt (Source: MS Pepys 1047)