I'm Looking for a recipe for Steak Rolls. Some time back I went to this Ren Fair(War of the Rose) type of thing and they had these great tasteing rolls made from steak what do you know about that! If anybody could help with this it would be grrrreat!

Welcome to FireStryker! I don't think I can help you with your question as I am not a Medieval food guru (although I do cook medieval recepies now and again). If this is some sort of finger-food, I don't think it was a 'period' recipie (15th c. finger foods tended to be pies of various sorts.... then again, it was fingers or spoons as there were no forks being used to convey food to the mouth in Northern Europe to the best of our knowledge.)

Our resident food experts are both at the same event, and wont be back till Monday (The Aftermath of Tewkesbury - which is where I would have been if I could have afforded the air fare to the West Coast). Have patience, I am sure you will recieve an answer in a couple of days.

In the meanwhile, if you have any non-food related questions, those of us still around this weekend could take a stab at it.

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Beat the meat thin and flat witha cutlet bat. CHop the onion finely with the 4 egg yolks. Add suet, parsley, ginger, saffron, and salt to taste. Knead and squeeze until pasty. If neccessary, add a few drops of water or a little extra parsley.

Spread the stuffing on the meat slicesand roll them up like small swiss rolls, Secure with wooden toothpicks. Lay side by side on a greased baking tin, with the cut edges underneath. Dot with butter. Bake, turning once, at 350 degreesfor 35-40 minutes. Baste once or twice while baking.

Lay the "olives" on a warmed serving dish. Just before serving, sprinkle with vinegar and spices and garnish with the remaining egg yolks crumbled.

I hope this helps.

What do you baste this with?

Hope this helps!