SC - recipes with beer in them

[Stefan li Rous]

Leanna of Sparrowhaven asked:
> 
> All, a brewing friend of mine has moved into a wonderful new manor.  He has
> several crates of beer that need to be used soon.  As a housewarming gift,
> I'm
> putting together recipes that include beer as an ingredient.  I have several
> bread and soup recipes, but am interested any recipes anyone would like to
> share.  

The following is in the stew-bruets-msg file in the FOOD section of my
Florilegium and is from Master Cariadoc.

I've probably got others, but since there is not a file specifically for
foods with beer in them, I'm going to have to search a little.

Stefan

> Stwed Mutton
> Two Fifteenth Century p. 72
> 
> Take faire Mutton that hath ben roste, or elles Capons, or suche other
> flessh, and mynce it faire; put hit into a possenet, or elles bitwen ii
> siluer disshes; caste thereto faire parcely, And oynons small mynced; then
> caste there-to wyn, and a litull vynegre or vergeous, pouder of peper,
> Canel, salt and saffron, and lete it stue on the faire coles, And then
> serue hit forthe; if he have no wyne ne vynegre, take Ale, Mustard, and A
> quantite of vergeous, and do this in the stede of vyne or vinegre.
> 
> Wine Version
> 1 1/2 lb boned lamb	2 T vinegar 	1 t salt 
> 1/4 c parsley 	1 t pepper 	3 threads saffron 
> 2 medium onions (1 1/4 lb) 	1/2 t cinnamon 	about 1/2 c water
> 3/4 c wine 	
> 
> Beer Version
> Substitute 1 c dark beer and 1/2 t ground mustard for the wine. Substitute
> 4 T of verjuice for the vinegar if you have it.
> 
> Roast the lamb (before boning) at 350° for about 1 hour, then chop it into
> bite sized pieces. Chop onions fine. Combine all ingredients (and the
> juices from roasting the lamb) in a covered stew pot; use enough water so
> that there is just enough liquid to boil the meat in. Simmer it about 1/2
> hour and serve it forth. It is good over rice.
> 
> And just to give you one to work out for yourself--the first recipe in Two
> Fifteenth Century, which for some reason I do not have a worked out recipe
> for, although I have done it.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
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