Meat Stew, from a Sergeant [Cook] to the King8

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 lb/900 g lean beef
  • 8 oz/225

Method

Finely chop the meats, put in a pan with the remaining ingredients and sufficient water to barely cover them, then simmer very gently for 45–60 minutes, until the meat is tender.