A Dry Stew for Beef9

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 joint, trussed
  • 8 oz/225

Method

Place all the ingredients in a heatproof jar or small pan, cover with a piece of a polythene boiling bag and a piece of cloth or muslin, and tie down around the rim – this method is suggested to provide a safe alternative to medieval forms of stopping.

Place the jar or pan in a larger pan, with the water up to an inch from the rim, cover, bring to the boil, and then simmer for some 1½–2