Stew (was SC - period fruit pastries)

[Bonne of Traquair]

 I'm quite happy this thread is lurking in my unread messages.  We've 
decided to have a newby night at the house of the seneschal of our 
next door canton, and she wants something like bread and stew for them 
to taste.  I don't know if I will use this recipe Anne Marie, but if I 
do people will surely like handouts, so may I have your permission to 
print this off and make a dozen copies?)

Meanwhile, a question regarding your redaction: 
>
>here';s my version of the queen's hotchpot, a meat and veggie stew 
from Digby.
>All rights reserved, no publication without permission, etc.
>
>enjoy!
>--AM
>
>   A while after take a good lump of Household bread, bigger 
than your
>fist, crust and crum, broil it upon a Gridiron, that it be thoroughly 
toasted;
>scrape off the black burning on the out-side; then soak it thoroughly 
in
>Vinegar, and put this lump of tost into your Posnet to stew with  it, 
which
>before you serve it up, melt a good lump of Butter (and proceed to 
make and use a roux)

>
>Our Version: 
>Meanwhile, take the hunk of bread and toast well (350o oven for about 
10
>minutes), scrape off any black corners and soak in the vinegar.  
Throw the
>hunk
>of bread into the stew and continue to simmer until the crust 
separates, about
>15 minutes. Remove and discard the crust. 


Why do you remove the crust?  The original doesn't mention that. If it 
keeps stewing, won't it basically distentegrate?  It does when I make 
russian black bread soup, and gives the soup a certain texture.  Not 
really thicker, but something like. 

Bonne




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