Stewet beef To Potage; Arundel 334

Stewet beef to potage. Take faire ribbes of beefs, or elles take other gode beef, and smyte hit on peces, and wash hit clene and do hit in a pot, and put therto a lytel watur, and a gode dele wyne; and take onyons ynogh, and mynce hom, and do therto, and gode herbes, cut hom smal and put therto; and take bred stepet in brothe, and draw hit thurgh a streynour, and do hit therto, and cover hit wel, and let hit wel sethe; and do therto pouder of cloves and maces, and colour hit with saunders ; and in the scttynge down do therto a lytel vynegur medelet wyth pouder of canel, and serve hit forthe, and do therto raisynges of corance.

Take fair ribs of beef, or else take other good beef, and smite it in pieces.
Wash it clean and put it in a pot.
Put in a little water, a good deal wine, and onions enough, and mince them,
and good herbs, cut small.

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And take bread steeped in broth, and draw it through a stainer, and add it, and cover it well and let it seethe.

pressing soaked bread cubed through a strainer to create a thickener
Add powder of cloves and maces, color it with sanders.
When serving, add a little vinegar blended with canela cinnamon and some currants.

2 lbs beef
1/2 c water
1/2 bottle wine
2 c onions, chopped
1 TBS marjoram (winter supply of herbs is limited, use what you have)
2 C coarse bread cubes, dried
1 C broth (I used chicken)
1/4 tsp whole cloves, crushed well
1/4 tsp blade mace, crushed well
1 tsp salt (to taste)

2 TBS red wine vinegar
1/4 tsp canela cinnamon, blended together
1 tsp currants per bowl

Rinse the beef, cube it if it is not already cubes, and place it in the pot.
Add the water, apply heat.
As it begins to simmer, add the wine, onions, and marjoram.
Put the lid on.

Place the bread cubes in the broth, allow them to soak it up.

After about an hour of gentle simmering, remove the lid.
Put the bread cubes into a strainer, put the strainer in the pot, and push the
bread through.
Add the spices and salt.
Replace the lid, allow the dish to continue to simmer on low until tender.
Be careful that the thickened sauce does not stick and burn.
Depending on the cut of beef, this could be brief or it could be a while.

At service, fold the vinegar and cinnamon through the dish, then dress each serving with the currants.

Being that the pot is to have a snug lid, the wine broth will not boil off. This means that in order to thicken, a rather larger quantity of bread was required to thicken
than might seem usual. Then again, the bread I had was pretty airy.
You can use less liquid than I did.
I used a barolo, because it is what we had.

We loved this dish.. until we added the vinegar. The fundamental issue is that we used an excellent wine, but the vinegar we used was not made from the same wine. There was a flavor clash. It is likely that most pantries of the time would often have wine and vinegar from the same source materials.

It calls for Sanders. I don’t use sanders.

There was another issue, which is the ropy nature of cinnamon and vinegar blended. I am not terribly fond of that texture.
http://www.medievalcookery.com/search/display.html?ancie:39:BF

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