Alaunder of beef. Take leches ( slices ) of the lengthe of a spoune, and take parcel and hewe fmal, and pouder of pepur, and maree, and tempur hit togedur, and take leeches of beef, and rolle hom therin, and laye hom on a gridirne, and on the coles tyl they ben rolled ; and if ye have no maree, take of the self talgh’ and hewe hit with the parcelle, tand tempur hit as ye dyd before. Antiquitates culinariae(1791) Ancient Cookery 1425
Maree, or sometimes spelled marie or mary, is marrow. Talgh’ is tallow and an amazing way to spell it. You could probably use butter, but marrow doesn’t really taste the same.
Rare steak is done cooking at 130-135°F; where as well done is 165°F.
- 2 steaks (500 grams ish) room temperature
- 2 tbsp of beef marrow (or tallow) fresh from bone melty or room temperature
- 2 tbsp of parsley, minced or flakes
- fresh black pepper to taste, ground (enough so you can smell it)
- Preheat grill on high temperature.
- Mix marrow, parsley, and pepper together on a plate.
- Roll the steak around in the marrow mixture, using a knife to help spread it evenly on both steaks.
- Grill steak ~2 minute per side. (1 minute was still bleeding, but grill to your taste).
- Serve hot*.
*with bread, its super greasy but amazing.
Edit: It has been pointed out to me that this recipe should be stuffed and rolled-up beef rolls that look like tiny birds. Beef should be very very thin to make this work and secured with a toothpick or skewer.