Beef with Furmenty

So it has been awhile and I have a pile of recipes to add over the next few weeks. This first is one that I used for my group's recent Fall Harvest feast and it works well for cold weather. The meat is wet cooked and quick in the oven and the grains dish that accompanies it can be done with bulgar or with whole wheat grains. I had planned for the bulgar and then went with the wheat and it was well received. The whole grains give a nuttier, chewier dish and the mix of texture and flavour is a good counter point to the rather plain meat preparation. The whole grains will let off a rather pasty liquid which you can either wash off or incorporate into the dish. I partially rinsed it reserving half and half to make the dish less porridgy. I like it with a lot of saffron but if you are using real saffron then you will want to be less generous.


Beef with Furmenty
(Venison with furmenty- Harleian MS 279 pg. 7 .viij)

Take whete and pyke it clene, and do it in a mortar, an caste a lytel water ther-on; an stampe with a pestel tyl it hole; than fan owt the holys, an put it in a potte, an let seethe tyl it breke; than set yt doun, an sone after set it over the fyre, an stere it wyl; an whan thow hast sothyn it wyl, put ther-inne swete milk, an seethe it y-fere, an stere it wyl; and whan it is y-now, coloure it with saffron, an salt it evene, and dresse it forth & thin venison in a-nother dyshe with fayre hot water.


Take wheat and pick it clean, and put it in a mortar, and cast a little water on it; and stamp it with a pestle until it hulls; then fan out the hulls, and put it in a pot, and let it seethe until it breaks; then set it done, and soon after set it over the fire, and stir it well; an when you have seethed it well, put in sweet milk, an seethe it again, and stir it well; and when it is enough, colour it with saffron, and salt it well, and dress it forth & the venison in another dish with hot water.

2 cups bulgar or cracked wheat
1 ½ cups whole milk
½ teaspoon American saffron
¼ teaspoon salt

1 large European blade roast

Cook bulgar/wheat in 4 cups water until it comes to a boil, stirring to keep it from sticking. Take it off the fire and let it absorb the fluid. Add the milk and return to the fire, stirring until it comes to a boil, add saffron and take off the heat to absorb the milk. Fluff the wheat, salt and serve on a platter .
Place roast in a pan and cover with water. Braise in a 400 degree oven until the roast is done about 1 hour depending on the size of the roast. Serve with the juices and the wheat.

You can reserve the juices to defat and make into beef stock or to thicken and make gravy. The meat can also be accompanied with a strong flavoured sauce- I used fresh horseradish and cream.