Free Recipe Medieval Italian Stew (Pie in a Pipkin)
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Medieval Italian Stew (Pie in a Pipkin) Recipe
3 lb Stew beef; cut in 1/2 cubes
2 md Onions; chopped
Cooking oil
1/2 c Raisins
1/4 ts Each cloves and cinnamon
1/4 ts Each nutmeg, mace and pepper
1 tb White vinegar; or to taste
Salt; to taste
Medieval Italian Stew (Pie in a Pipkin) Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Medieval Italian Stew (Pie in a Pipkin)?
If you know a better Medieval Italian Stew (Pie in a Pipkin) Recipe please comment below.