Brigand's Roast Recipe
Ingredients
1 3/4 lb. steak
2 lb. rye bread
1/2 lb. bacon
Salt
Pepper
Directions
Cut the steak, cleaned of all membranes and gristle, into ten equal portions, then flatten with the palm of the hand, salt and sprinkle with pepper.
Cut the bacon into ten equal portions and beat them a little.
The bread is cut into twelve equal portions.
Thread the ingredients onto a sharp skewer in the following order: one slice of bread, slice of meat, slice of bacon, and repeat until all ingredients are used.
Put a piece of bread at each end.
Roast over an open fire, turning the skewers, continuously sprinkling the meat with the lard which escapes, until the meat is cooked.
Can be roasted in 1 1/2 oz. of lard in the oven in a baking tin.
Cut the bacon into ten equal portions and beat them a little.
The bread is cut into twelve equal portions.
Thread the ingredients onto a sharp skewer in the following order: one slice of bread, slice of meat, slice of bacon, and repeat until all ingredients are used.
Put a piece of bread at each end.
Roast over an open fire, turning the skewers, continuously sprinkling the meat with the lard which escapes, until the meat is cooked.
Can be roasted in 1 1/2 oz. of lard in the oven in a baking tin.
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