| Original |
Take
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.
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| My version |
- 112 good sized 1/8 to 3/16
thick slices of rare or raw beef
- 3 lbs Beef fat, ground or
processed fine
- 2 lbs butter cut small, or
softened
- 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
Lay
out all the pieces of beef on a board Mix all the
rest of the ingredients together until well
incorporated.
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
45 minutes.
Remove the foil, and cook for 15 minutes more to
brown, turning once.
Dish them up, and serve them.
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| Notes |
My mistake
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
above.
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
do so.)
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