Sunday, August 17, 2008

Stewed Steaks

Page 18
To make stewed steakes.
Take the brest of Mutton, cutte it in peeces, wash it clean: then put it in a faire pot: and fill your pot with ale or halfe wine and halfe water, and make it seeth and scum it cleane. Then put into your pot a fagot of time and rosemarie, and parslie, and three of foure onions cut rounde, take a little parsley picked very small, let them boiyle together. Then take purnes, small raisons, and great dates, and let them boile altogether: then season your pot with these spices. Take salt an da little saffron, cloves, and mace, cinnamon, ginger and a little sugar: take a quantitiie of these spices, and put them itno your pot, + let them stew altogether, and whe they be tender, put a little vergious to them, an dlet them stew againe, then lay soppes of a manchet under them in a platter, and at the first, yee must put a good deale of marrow in it.

My redaction:1.2 kg forequarter lamb chops, including bones.
2 litres (home brewed) beer
3 sprigs rosemary
Equal amount parsley
Half that of thyme
3 medium sized onions
30g prunes
30g dates
30g sultanas
1 tsp salt
1 tsp saffron
1 tsp cloves
1 tsp mace
½ quill cinnamon
1 tsp galingale
1 tsp sugar
2-3 tsp verjuice
1 cup water
20g lard
4 slices pane de casa bread.
Bone and cut up lamb, wash and put in a pot. Add beer, bring to the boil and remove the scum. (20 min)
Tie herbs together and add to the pot
Put dried fruit in a small pot with 1 cup water. Boil it until fruit is tender. (10 min)
Add fruit and water to stew, continue to boil.
Pound spices and seasonings in a mortar add to the stew and continue to boil (1 min)
Add verjuice

Spread thick slices of bread with lard and fry.
Place bread on a platter, scoop some stew over, allow to soak in, and serve.
Quantity is enough to serve 20 for tastes,

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