evaporated.
4. Place 2 veal rolls in the center of each plate and sprinkle with the diced endive and parsley. If you like, snip the kitchen string and retie the rolls after cooking with long fresh chives.
Renaissance “Apple” and Steak Pie
SERVES 12
Look to the bak’d meats, good Angelica:
Spare not for cost.
ROMEO AND JULIET, 4.4
S LICES OF RICHLY seasoned steak are topped with tiny lamb meatballs that look like little apples because of the way the sprig of sage leaf is centered. This pie has no top crust, so guests can easily serve themselves to a succulent meatball and slice of steak.
Twelve ¼-inch-thick slices top round or boneless shell steaks (about 4 by 5 inches each)
1 teaspoon coarsely milled fresh pepper
1 teaspoon freshly ground nutmeg
½ teaspoon salt
1 pound ground lamb
½ teaspoon finely chopped flat-leaf parsley
½ teaspoon finely chopped thyme
½ teaspoon finely chopped sage
1 large egg
¼ cup cream
¼ cup raisins
½ recipe of Renaissance Dough
¼ cup orange-flavored liqueur (or orange juice)
2 tablespoons verjuice
1 tablespoon butter
12 sage leaves
1. Pound the slices of steak with a meat hammer until very thin. Sprinkle the slices with the pepper, nutmeg, and salt, cover with plastic wrap, and refrigerate for at least 1 hour.
2. Combine the lamb, parsley, thyme, chopped sage, egg, cream, and raisins and form into 12 balls.
3. Preheat the oven to 350°F. Roll out the Renaissance Dough to ⅛ inch thick on a floured work surface. Press the dough into a 9 by 13-inch baking pan, trimming any excess dough. Bake for 10 minutes, or until light golden brown.
4. Preheat the broiler. Broil the steaks and meatballs for 1 minute on each side. Line the bottom of the piecrust with the cooked steaks and top with the meatballs.
5. Place the orange liqueur in a small saucepan and simmer for 3 to 4 minutes. Whisk in the verjuice and butter and pour over the steak and meatballs. Poke a hole in the top of each meatball with a toothpick and insert a sage leaf to form the “apples.”
ORIGINAL RECIPE:
To bake Steak Pies the French way
Season the steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a leg of mutton, and mince it small with some beef suet and a few sweet herbs, as tops of tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet cream, raisins of the sun & c. work all together and make it into little balls, and rouls, put them into a deep round pye on the steaks, then put to them some butter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sage leaves in butter, fry them, and stick them in the balls, serve the pye without a cover, and liquor it with the juyce of two or three oranges or lemons.
THE ACCOMPLISHT COOK, 1660
Steak with Elderberry Mustard
SERVES 4
G RUMIO: … What say you to a piece of meat and mustard?
K ATHARINA: A dish that I do love to feed upon.
G: Ay, but the mustard is too hot a little.
K: Why then, the beef, and let the mustard rest.
G: Nay, then, I will not: you shall have the mustard,
Or else you get no beef of Grumio.
K: Then both, or one, or any thing thou wilt.
G: Why then, the mustard without the beef.
THE TAMING OF THE SHREW, 4.3
T HE MUSTARD for this grilled steak is made with elderberry wine and elderberry vinegar, but any berry liqueur and vinegar work well. For parties I set out the mustard ingredients and ask friends to mix their own. This way guests can adjust the ratio of hot to sweet to suit their taste.
London broil (about 1½ pounds)
½ teaspoon coarsely milled black pepper
⅛ teaspoon ground ginger
1 teaspoon coarsely ground coriander seeds
½ cup plus 2 tablespoons elderberry wine
¼ cup honey
1 tablespoon dry mustard
1 tablespoon elderberry vinegar
Salt and freshly milled black pepper
2 tablespoons butter, melted
1. Place the beef in a nonreactive pan and sprinkle with the pepper, ginger,
4. Place 2 veal rolls in the center of each plate and sprinkle with the diced endive and parsley. If you like, snip the kitchen string and retie the rolls after cooking with long fresh chives.
Renaissance “Apple” and Steak Pie
SERVES 12
Look to the bak’d meats, good Angelica:
Spare not for cost.
ROMEO AND JULIET, 4.4
S LICES OF RICHLY seasoned steak are topped with tiny lamb meatballs that look like little apples because of the way the sprig of sage leaf is centered. This pie has no top crust, so guests can easily serve themselves to a succulent meatball and slice of steak.
Twelve ¼-inch-thick slices top round or boneless shell steaks (about 4 by 5 inches each)
1 teaspoon coarsely milled fresh pepper
1 teaspoon freshly ground nutmeg
½ teaspoon salt
1 pound ground lamb
½ teaspoon finely chopped flat-leaf parsley
½ teaspoon finely chopped thyme
½ teaspoon finely chopped sage
1 large egg
¼ cup cream
¼ cup raisins
½ recipe of Renaissance Dough
¼ cup orange-flavored liqueur (or orange juice)
2 tablespoons verjuice
1 tablespoon butter
12 sage leaves
1. Pound the slices of steak with a meat hammer until very thin. Sprinkle the slices with the pepper, nutmeg, and salt, cover with plastic wrap, and refrigerate for at least 1 hour.
2. Combine the lamb, parsley, thyme, chopped sage, egg, cream, and raisins and form into 12 balls.
3. Preheat the oven to 350°F. Roll out the Renaissance Dough to ⅛ inch thick on a floured work surface. Press the dough into a 9 by 13-inch baking pan, trimming any excess dough. Bake for 10 minutes, or until light golden brown.
4. Preheat the broiler. Broil the steaks and meatballs for 1 minute on each side. Line the bottom of the piecrust with the cooked steaks and top with the meatballs.
5. Place the orange liqueur in a small saucepan and simmer for 3 to 4 minutes. Whisk in the verjuice and butter and pour over the steak and meatballs. Poke a hole in the top of each meatball with a toothpick and insert a sage leaf to form the “apples.”
ORIGINAL RECIPE:
To bake Steak Pies the French way
Season the steaks with pepper, nutmeg, and salt lightly, and set them by; then take a piece of the leanest of a leg of mutton, and mince it small with some beef suet and a few sweet herbs, as tops of tyme, penniroyal, young red sage, grated bread, yolks of eggs, sweet cream, raisins of the sun & c. work all together and make it into little balls, and rouls, put them into a deep round pye on the steaks, then put to them some butter, and sprinkle it with verjuyce, close it up and bake it, being baked cut it up, then roul sage leaves in butter, fry them, and stick them in the balls, serve the pye without a cover, and liquor it with the juyce of two or three oranges or lemons.
THE ACCOMPLISHT COOK, 1660
Steak with Elderberry Mustard
SERVES 4
G RUMIO: … What say you to a piece of meat and mustard?
K ATHARINA: A dish that I do love to feed upon.
G: Ay, but the mustard is too hot a little.
K: Why then, the beef, and let the mustard rest.
G: Nay, then, I will not: you shall have the mustard,
Or else you get no beef of Grumio.
K: Then both, or one, or any thing thou wilt.
G: Why then, the mustard without the beef.
THE TAMING OF THE SHREW, 4.3
T HE MUSTARD for this grilled steak is made with elderberry wine and elderberry vinegar, but any berry liqueur and vinegar work well. For parties I set out the mustard ingredients and ask friends to mix their own. This way guests can adjust the ratio of hot to sweet to suit their taste.
London broil (about 1½ pounds)
½ teaspoon coarsely milled black pepper
⅛ teaspoon ground ginger
1 teaspoon coarsely ground coriander seeds
½ cup plus 2 tablespoons elderberry wine
¼ cup honey
1 tablespoon dry mustard
1 tablespoon elderberry vinegar
Salt and freshly milled black pepper
2 tablespoons butter, melted
1. Place the beef in a nonreactive pan and sprinkle with the pepper, ginger,
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