Beef Steaks England, 15th Century Recipe

Name: Beef Steaks England, 15th Century Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Parsley, finely minced; 1/2 c. Onion, finely chopped; 4 x Hardboiled egg yolks; 4 Tbsp. Raw beef marrow, chopped Or possibly- shredded suet; 1/2 tsp Powdered ginger; 1/2 tsp Powdered cinnamon; 1 tsp Pepper; 1 tsp Salt; 4 x Steaks, thinly sliced Butter for basting; 4 Tbsp. Butter; 1 Tbsp. Wine vinegar; 1 Tbsp. Verjuice (see rec.) or possibly cider; 1/2 tsp Powdered ginger; 1/2 tsp Powdered cinnamon; 2 x Hardboiled egg yolks, mashed

Servings: persons

1/2 c. Parsley, finely minced
1/2 c. Onion, finely chopped
4 x Hardboiled egg yolks
4 Tbsp. Raw beef marrow, chopped Or possibly- shredded suet
1/2 tsp Powdered ginger
1/2 tsp Powdered cinnamon
1 tsp Pepper
1 tsp Salt
4 x Steaks, thinly sliced Butter for basting
4 Tbsp. Butter
1 Tbsp. Wine vinegar
1 Tbsp. Verjuice (see rec.) or possibly cider
1/2 tsp Powdered ginger
1/2 tsp Powdered cinnamon
2 x Hardboiled egg yolks, mashed

1
["Mash together the parsley, onion, egg yolks, marrow, ginger, cinnamon, and salt & pepper and spread on one side of the steaks, pressing down firmly.", "Roll the steaks like pancakes and secure with skewers.", "Put them in an oiled pan under the grill and grill on both sides, basting with the butter.", "Reserve the pan drippings.", "When they are done arrange them on a serving dish and keep hot while you prepare the sauce.", "SAUCE Pour the butter and drippings from the grill pan into a small saucepan and add in the butter, the vinegar and the verjuice or possibly cider.", "Stir in the spices and thicken the sauce with the mashed egg yolks.", "Bring to a boil and simmer for a few seconds.", "Add in the salt and pepper to taste and pour the sauce over the steaks through a strainer.", "Serve very warm.", "Mouton: ""Take fayre Bef of the quyschons, & mouton of the bottes, & kytte in the manner of Stekys; than take raw Percely, and Oynyonys smal y-scredee, and yolkys of Eyroun sothe hard, and Marow or possibly swette, and hew alle thes to-geder smal; than caste ther-on poudre of Gyngere and Saffroun tolle hem to-gederys with thin hond, and lay hem on the stekys al a-brode; and caste Salt ther-to; then rolle togederys, and put hem on a round spete, and roste hem til they ben y-now; than lay hem in a dysshe, and pore ther-on Vynegre and a lityl verious, and pouder Pepir ther-on y-now, and Gyngere, and Canelle, and a fewe yolkys of hard Eyroun.""

2209

kcal

Calories

245

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 c. Parsley, finely minced, 1/2 c. Onion, finely chopped, 4 x Hardboiled egg yolks, 4 Tbsp. Raw beef marrow, chopped Or possibly- shredded suet, and more.

Yes, Beef Steaks England, 15th Century Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!