Side Pannel
Spit Roasted Meat with Egerdouce Sauce
Spit Roasted Meat with Egerdouce Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- See below
Directions
In medieval Europe, the spits were turned by kitchen boys & were
periodically dusted with spices & herbs. Since forks were still almost
unknown the slices of meat were eaten in the fingers but accompanied
by sauces. These were laid in small dishes (saucers) along the
tables, & diners would dip the little finger of the right hand only
into the sauce & spread it on their meat. This finger was never
licked but carefully wiped on a napkin out of respect for fellow
diners. In the modern kitchen any joing of meat can be used, but
it should be well faloured if the egerdouce sauce is to be served
with it. Cook it on a spit, a barbeque, or on an open rack in the
oven. Sprinkly it lightly with ground mixed herbs + a little of any
spice that you fancy.
periodically dusted with spices & herbs. Since forks were still almost
unknown the slices of meat were eaten in the fingers but accompanied
by sauces. These were laid in small dishes (saucers) along the
tables, & diners would dip the little finger of the right hand only
into the sauce & spread it on their meat. This finger was never
licked but carefully wiped on a napkin out of respect for fellow
diners. In the modern kitchen any joing of meat can be used, but
it should be well faloured if the egerdouce sauce is to be served
with it. Cook it on a spit, a barbeque, or on an open rack in the
oven. Sprinkly it lightly with ground mixed herbs + a little of any
spice that you fancy.
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