Medieval Italian Stew (pie In A Pipkin) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3 lbs: Stew beef, cut in 1/2" cubes
2 medium: Onions, chopped
Cooking oil,
1/2 cup: Raisins,
1/4 tsp: Each cloves and cinnamon,
1/4 tsp: Each nutmeg, mace and pepper
1 tbsp: White vinegar, or to taste
Salt, to taste
Directions:
Brown the beef in a skillet in a small quantity of oil. Place browned
beef *and its juices* in a stewpot. Add more oil (if necessary) to
the skillet; saute onions until tender and translucent. Add onions
to stewpot. Add raisins and spices to the meat mixture, along with a
small quantity of water (approximately 1/2 cup). There should be just
enough water to prevent scorching and to help form the gravy.
Bring stew to a boil and reduce immediately to a simmer. Simmer,
covered, until meat is tender (about 1-1/2 to 2 hours). Stir
occasionally. Add water as necessary. When beef is cooked, add
vinegar and salt. Cook a few minutes more.
Carroll-Mann wrote: "This is a recipe I adapted from a 16th century
translation of a medieval Italian cookbook. The recipe is called "Pie
in a Pipkin" which means (crustless) meat pie in a stewpot. It has a
nice thick gravy and a sweet/tart flavor."
From: Robin Carroll-Mann in rec.food.cooking. Electronic format by
Cathy Harned.
Source from luhu.jp
beef *and its juices* in a stewpot. Add more oil (if necessary) to
the skillet; saute onions until tender and translucent. Add onions
to stewpot. Add raisins and spices to the meat mixture, along with a
small quantity of water (approximately 1/2 cup). There should be just
enough water to prevent scorching and to help form the gravy.
Bring stew to a boil and reduce immediately to a simmer. Simmer,
covered, until meat is tender (about 1-1/2 to 2 hours). Stir
occasionally. Add water as necessary. When beef is cooked, add
vinegar and salt. Cook a few minutes more.
Carroll-Mann wrote: "This is a recipe I adapted from a 16th century
translation of a medieval Italian cookbook. The recipe is called "Pie
in a Pipkin" which means (crustless) meat pie in a stewpot. It has a
nice thick gravy and a sweet/tart flavor."
From: Robin Carroll-Mann in rec.food.cooking. Electronic format by
Cathy Harned.
Source from luhu.jp