Stew Lombard14

A Red Stew with Wine and Onions

Preparation info

    • Difficulty


Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 lb/900 g lean pork joint
  • 2 oz/50


Roast the pork with the lard at 180°C/350°F/gas mark 4 for 1 hour, then remove and chop into cubes.

Meanwhile heat the onions, sugar, cloves, saffron, ginger and a few drops of food colour in most of the wine then add the cubed roast pork, and simmer gently for some 15–20 minutes.

Fry the almonds golden brown in the lard in which the pork was roasted, drain, dry, and add to the