German-style Ox Loin

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p100v Lombi di bue alla Alemana. (German-style Ox Loin.)

Take the loin of a fat ox, having hung it, and wash it well with its sinews, and concerning the sinews, then beat it rather well, and put it to marinade in  malmsey wine and vinegar, but more vinegar, with ground coriander, and fennel, and a little salt, and leave it for the space of five or six hours, then put it to roast on the spit, and when it is well cooked put it on a plate, whilst it is hot, put with this dripping pan a little of this vinegar, and malmsey wine, so it will stay marinaded, and have ready in a plate the above said sauce, to put with the dripping pan when it is needed, to colour the loin, and cover it, and leave it under half an hour. Then it will be perfect.