How to Cook a Peacock by Jim Chevallier

Author:Jim Chevallier
Language: eng
Format: epub
Tags: cooking, recipes, medieval, taillevent, french cooking, royal court
Publisher: Jim Chevallier

Beef Pastie

Chop meat quite small and put in in winter style. Add cheese and ginger and saffron.

Pastie With Warm Sauce

From the heart of the loin, cut into thin tender slices and chop fat over them. To make the sauce, toast black bread well, and after soak in verjuice and vinegar and strain through a cloth. The appropriate spices are: ginger, clove, long pepper, paradise seed, nutmeg, in equal parts, except the clove should dominate the other spices. Boil the sauce in an iron frying pan and, when the pastie is cooked, put the fat in the pastie. This done, add the sauce, and boil with the sauce in the oven.

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