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