[Sca-cooks] in the thick of it...

[Lonnie D. Harvel]

Two questions.

First, would the broth from stewed meat be thickened in the 9th century, 
Danelaw area.

Second, what is the technique for thickening with bread or bread crumbs.

This is the recipe that I have concocted. There are no originals to work 
from for this area and period. Looking at earlier sources, later 
sources, leechbooks, and the work of others (Savelli, Black, etc.) this 
is what I have:

Boar Stew (small batch, approximate measurements)

1.5 lbs Boar (I am using stew meat from the shoulder.)
2 medium onions
1 cup red wine
1 Tbl red wine vinegar
0.5 tsp ground black pepper
2 tsp salt
2 tsp dried thyme
2 tsp dried sage
1 tsp ground coriander
water

Thanks !
Aoghann