Aloes of Beef or Lamb

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 4 thin slices of raw beef or lamb, about 4 inches/10cm diameter

Method

Lightly beat the steaks, then season.

Mix the remaining ingredients, spread over the steaks, roll them up, and secure them with either small skewers or a few stitches of thread.

Mount on small spits and roast, or prop across the rim of a roasting tin and oven-bake at 170°C/325°F/gas mark 3 for about 30 minutes, basting with a little fat from time to time.

When tender, re