INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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