Take a raw fillet of Beefe and cut it in thin slices halfe as broad as your hand and fry them till they be half fried in a frying panne with sweete butter uppon each side with a soaft fire, then powre them into a dish or pipkin putting in a pint of claret wine, a faggot of sweete herbes, and two or three blades of whole mace, a little salt the meate of a lemon cut in slices, then stewe these all together very softly for the space of two or three houres till it be half boyled away, then dish it upon sippets and throw salt upon it, and serve it to the table hot.
Her Excellency Baronessa Ilaria Francesca Aldobrandini (Shire of Castlemere Cooks [Broken Link: Das Shire of Castlemere hat seine Webseite leider komplett neu organisiert, und die Kochgilde ist - zZt - nicht mehr zu finden; s. Shire of Castlemere], SCA); Barbara Santich, The Original Mediterranean Cuisine: Medieval recipes for today