lyr of beef; cut hem in lechys. Lay hem abrode on
a bord. Take the fatte of motyn, or of beef,
herbys & onions hewyn togefyr, & strew
hit on the leches of beef with poudyr of pepyr
& a lytyl salt, & roll hit up therynne.
Put hem on a broch; rost hem.
- 112 good sized 1/8 to 3/16
thick slices of rare or raw beef
- 3 lbs Beef fat, ground or
- 2 lbs butter cut small, or
- 5 tbs chopped garlic
- 2 tbs chopped parsely
- 5 large onions, medium dice
(about 4 - 5 cups)
- 2 tsp whole dried sage,
rubbed & crumbled
- 2 tsp pepper
- 1 tbs Kosher salt
out all the pieces of beef on a board Mix all the
rest of the ingredients together until well
Spread the filling mixture on the beef pieces,
and roll them up tightly.
Lay them in a baking pan, cover the pan with
foil, and cook at 350 degrees for a half hour to
Remove the foil, and cook for 15 minutes more to
brown, turning once.
Dish them up, and serve them.
was to use deli roast beef, cut thick. This was
supposed to be a time saver, it was a budget
breaker. Next time I'll use a nice bottom round,
and slice it myself.
Regardless, even though I forgot to cover these
when cooking, and so they really dried out, these
were the hit of the night. I got more compliments
on this than anything... "Man, I really
liked that medieval Negimaki stuff, wow!"
For the beef fat, I used the trimmings from the
roast in the third course
--I guarantee that these will be appreciated,
although you may want to plan two rolls per head,
instead of one, as I have. In which case this
recipe should be doubled.
This was actually a side dish, so I planned as
These can be made 2 or 3 days ahead of time and
kept refridgerated. I think they will do well
frozen well ahead of time, but I did not try
that. (This was one of the recipes I meant to do
ahead of time, but did not have the resources to