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Translated by Lady Brighid ni Chiarain.
124. You must take meat and cut it into pieces the size of a walnut, and
gently fry it with the fat of good bacon; and when it is well gently fried,
cast in good broth, and cook it in a casserole; and cast in all fine spices=
,
and saffron, and a little orange juice or verjuice, and cook it very well
until the meat begins to fall apart and only a little broth remains; and
then take three or four eggs beaten with orange juice or verjuice, and cast
it into the casserole; and when you wish to eat, give it four or five stirs
with a large spoon, and then it will thicken; and when it is thick, remove
it from the fire; and prepare dishes, and cast cinnamon upon each one.
However, there are those who do not wish to cast in eggs or spice, but only
cinnamon and cloves, and cook them with the meat, as said above, and cast
vinegar on it so that it may have flavor; and there are others who put all
the meat whole and in one piece, full of cinnamon, and whole cloves, and
ground spices in the broth, and this must be turned little by little, so
that it does not cook more at one end than the other. And so nothing is
necessary but cloves and cinnamon, and those moderately.
3 lbs - Beef
2 T - Olive Oil
1 t - Ground Ginger
=BD t - Nutmeg
1 t - Grains of Paradise
15 - 18 threads - Saffron
4 C - Beef Broth
2 - Eggs
1 C - Bitter Orange Juice
=BD t - Cinnamon
2 - Cloves
Put 1/2 C of orange juice into a cup and add ginger, nutmeg, and crushed
Grains of Paradise - mix well. Cut beef into walnut sized chunks. Use a
large oven proof covered pot (like a dutch oven). Preheat oven to 300
degrees F. Heat some of the beef broth and add the saffron to steep. Place
pot on the top of the stove and add enough olive oil to coat the bottom.
Bring olive oil up to heat but do not allow to smoke. Add beef chunks and
stir to sear on all sides. Add the orange juice/spice mixture and beef
broth. Stir in well and then allow to come to boil. Once boiling, cover and
move to oven. Cook for approximately 2 hours or until the meat is very
tender. Remove from oven and allow to cool. Drain off all but 1/2 inch of
juices (reserve for a sauce if desired). Add the cinnamon and cloves to the
eggs and beat well. Temper egg mixture with the beef juices and then add eg=
g
mixture to the pot, whisking well. Bring the pottage back up to heat but
just to a simmer. Just before you will serve add the remaining 1/2 C of
orange juice, bring to heat and stir well.

To make a Sallet of Lemmons
Huswife's Jewel
Cut out slices of the peele of the Lemmons long waies, a quarter of an inch=
e
one peece from an other, and then slice the Lemmon very thinne and lay him
in a dish crosse, and the peeles about the Lemmons, and scrape a good deale
of suger upon them, and so serve them

Salmon Casserole