Spit Roasted Meat with Egerdouce Sauce Recipe

Free Recipe Spit Roasted Meat with Egerdouce Sauce

Recipe Type: M Recipes

Recipe Preparation: cook

Cooking Ingredients for Spit Roasted Meat with Egerdouce Sauce Recipe

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Spit Roasted Meat with Egerdouce Sauce Preparation

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.

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Recipe Serves: 1

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