Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Alows de Beef or de Motoun




Source of Recipe


the web


Recipe Introduction


Circa 15th Century


List of Ingredients




1/2 lb lamb or beef
1/3 c chopped parsley
1/4 c finely chopped onion
2 hard-boiled egg yolks
1 T lamb fat or marrow
1/4 t ginger
4 threads saffron
salt
1/4 c vinegar
pinch pepper
1/4 t more ginger
1/4 t cinnamon
1 more hard-boiled egg yolk



Recipe



Meat is sliced 1/4" thick; slices should be about 6" by 2". Spread with parsley, etc. mixture, roll up on skewers or toothpicks, broil about 10-12 minutes until brown. Mix sauce and pour over.

Makes 6-8 rolls 2" long and 1" to 1 1/2" in diameter.