It makes me want to look at it in the original and see how they could vary so much. I could not read the Anthimus in the original language so relied on the translation. I gave the translation at the end of the post for those who wanted to see the real deal - my recipe is an interpretation. As for the recipe, I used Mark Grant's translation. I am sorry I made light of it being a 'cookbook, sort of' and not being clearer that it is mostly a dietary book. A free pdf is available on my web site at: Our worked out version is in the Miscellany, a self published book of ours. In response to the Red Headed Housewife, my wife and I have made the recipe. You don't have to use a substitute for spikenard any more-it's still available, and the internet makes it easier than it used to be to find such things. Of these as it says above, and do not let it cook inĪ copper kettle, but in an earthen vessel it makes There is honey, or must, or caroenum, put in one Taken from the fire it may warm up a little and Put into a vessel and stir well, so that before it is Mortar, add a little wine, and when well ground, Spikenard, a half solidus each cloves, one Then grind: pepper fifty grains costum and Hands, and the sauce will well season the meat.

Slow fire, shaking the pot frequently with the Honey to half the quantity of the vinegar, or Leeks and a little pennyroyal, parsley root, orįennel, and let it cook for an hour then add Half mouthful of vinegar, and put in the heads of When the meat is cooked, put in a vessel about a Water, without adding any water as it cooks, and Should cook in a reasonable quantity of fresh Should be put to soak in one water, and then it If so, here it is, for anyone interested:Ĭow's meat however, steamed and cooked in aĬasserole should be eaten, in a gravy. I am guessing that the one you are working from is Cow's Meat in the translation I have. It is a letter on health from which one can extract a few recipes. What he wrote is not, unfortunately, a cookbook. I can't tell from this if you have read Anthimus, or only a secondary source that mentions him.

If you want the classic St Patrick's corned/spiced beef, visit me HERE to get a from scratch recipe! Best I could do from my prop stock to give a Medieval flavor to the visuals~! The statue is a Chinese dragon from about the same vintage. Do not use a bronze pan, because the sauce tastes better cooked in an earthenware casserole.įYI, The bowl and its lid are American woodwork –– about 250 years old. Whenever you have a choice of honey or must reduced either by a third or two-thirds, add one of these as detailed above. When well ground, add them to the casserole and stir well, so that before they are taken from the heat, they may warm up and release their flavour into the sauce. Carefully grind all these spices together in an earthenware mortar with the addition of a little wine. Then grind the following: 50 pepper corns, 2 grammes each of costmary and spikenard, and 1.5 grammes of cloves. Cook over a low heat, shaking the pot frequently with one's hands so that the sauce coats the meat sufficiently. Then add half the quantity of honey to vinegar, or as much honey as you wish for sweetness. When the meat is cooked, put in a casserole about half a cup of sharp vinegar, some leeks and a little pennyroyal, some celery and fennel, and let these simmer for one hour. Boil it in as much fresh water as suits the size of the portion of meat you should not have to add any more water during the boiling.

Beef which has been steamed can be used both roasted in a dish and also braised in a sauce, provided that, as soon as it begins to give off a smell, you put the meat in some water.

Medieval foods stew