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Prep 20 mins
Cook 3 hrs
This recipe came from a Medieval Feasts cookbook I read years ago -- yes, we had a medieval feast, and it was really interesting. The batter over the meat is almost "pre-Wellington," and the "Crisps" are the little bits of batter than fall off the roast and cook in the stock.
- 4 tablespoons oil or 4 tablespoons butter
- 5 lbs beef roast, tied
- 1⁄2 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon basil
- 1⁄2 teaspoon rosemary
- 1⁄4 teaspoon thyme
- 1⁄2 cup dried fig, and
- dried dates
- 2 apples, halved
- 2 tablespoons brown sugar or 2 tablespoons honey
- 1⁄2 cup beef stock
- 1 cup flour
- 1 egg
- 2⁄3 cup milk
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄4 cup chopped parsley
- Preheat oven to 350.
- Mix flour and cinnamon.
- Heat oil in Dutch oven. Dredge roast in flour/cinnamon mixture, and sear until nicely browned.
- Drain off oil.
- Mix together the basil, rosemary, thyme, and fruit, and arrange around the meat. Sprinkle sugar or honey over fruit.
- Pour stock around the fruit, being careful not to pout it directly on fruit.
- Cover tightly and bake until tender, approximately 3 hours.
- Remove from over and cool for 30 minutes. While roast.
- is cooling, make crisp batter: Mix all ingredients for batter together.
- Raise oven heat to 450.
- Pour batter over top and sides of roast and bake in oven 5-10 minutes, until batter coating is browned.