Obviously, my recipe is a combination of period beef dishes and not a strict redaction of a single dish. Since so many of the meat and fowl dishes in the period French resources ALL contain cinnamon, ginger, sugar, saffron, and vinegar, I tried to vary the tastes in this feast by restricting each ingredient to only certain recipes (within the parameters of the existing period recipes). I also combined the cooking techniques – browning the meat, but using whole roasts and cooking them in wine and stock. This, and the other two meat dishes, are purposely a little less seasoned than the original period recipes suggest so that diners may better enjoy the selection of sauces served tonight on these dishes. – Katja
Her Ladyship Katja Davidova Orlova Khazarina, The Cauldron Bleu Cooks Guild, SCA