Fillets in Galentine16

A Thick Red Stew

Preparation info

    • Difficulty

      Medium

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 pork shoulder joint, trussed
  • 8 oz/225

Method

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

Meanwhile fry the onions golden brown in the remaining lard, drain, put in a pan, and add the stock, spices and pork, before simmering for some 15 minutes until the meat is tender.

Scald the breadcrumbs with the stock, stir in the vinegar [rub through a sieve] and stir into the pork.