[Sca-cooks] Fwd: RE: Need easy recipe that freezes well
euriol at ptd.net
Wed Jul 9 10:20:46 PDT 2008
The challenge is that I can't access the internet from my apartment, yet...
But thanks to my new Centro, I was able to get the information emailed to
3 lbs stew beef 1 large onion, minced
3-4 cups of water 3 tbsp parsley
1/2 tsp cinnamon 1.5 tsp dried sage
8 whole cloves 4-6 tbsp unseasoned bread crumbs
1/2 tsp mace 1/2 cup vinegar
10 grains of paradise 10-20 threads of saffron
10 cubebs 1 tsp salt
Place beef, water, parsley, onion and all spices into a pot. Bring to a
boil, reduce heat and let simmer until the beef is cooked and tender,
approximately 1.5 - 2 hours. Remove meat from broth. Add breadcrumbs to
broth and stir regularly until sauce is thickened to desired consistency.
Add vinegar and cooked meat into pot. Let cook for 5 minutes, then serve.
Note: For ease, you don't have to remove the meat from the broth before
adding the breadcrumbs.
On Tue, 8 Jul 2008 13:35:30 -0700, wrote:
> I would *love* to have the redaction when you find it :)
> Pretty Please?
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of euriol
> Sent: Tuesday, July 08, 2008 6:53 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Need easy recipe that freezes well
> There are a number of savory pottages that would work well. One that
> to mind in particular is "Beef y-Stewed" out of Two Fifteenth Century
> Cookery books (page 6).
> Here is the my translation of the recipe:
> Take fair beef of the ribs of the fore quarters, and smite in fair
> and wash the beef into a fair pot; then take the water that the beef was
> soaked in, and strain it through a strainer, and set the same water and
> beef in a pot, and let them boil together; then take cinnamon, cloves,
> mace, grains of paradise, cubebs, and minced onions, parsley, and sage,
> cast there-to, and let them boil together; and then take a loaf of bread,
> and steep it with broth and vinegar, and then draw it through a strainer,
> and let it be still; and whan it is near enough, cast the liquid
> but not too much, and then let boil once, and cast saffron there-to a
> quantity, then take salt and vinegar, and cast there-to, and look that it
> be poignant enough and serve forth.
> I know I have a redaction of this on my home computer.
> On Tue, 8 Jul 2008 09:01:44 EDT, wrote:
>> and will reheat in a crockpot.
>> I have offered to provide a dish for the potluck lunch for an event my
>> is holding that I cannot attend, and this is what the autocrat
>> The only item I know is being provided is a pot of modern chili. Any
>> thoughts? I'd prefer a period European recipe.
>> Alternatively, something that I can make on Wednesday, at which point it
>> will be delivered to the autocrat and stored until it is time to reheat
>> Saturday, whether frozen or not, or something that is good cold that
>> that long in a household refrigerator.
>> Brangwayna Morgan
>> **************Gas prices getting you down? Search AOL Autos for
>> fuel-efficient used cars.
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