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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