Egredouncye

This is a nice beef or pork stew. It is easy to make and if you want to make it into a porridge then that is possible as well simply by adjusting the breadcrumb/grain and stock levels. The herb issue seems to be fairly undefined and I think that this is a good place for people to experiment with fresh herbs and their seasonal availability. There is a huge number of herbs that would have been grown in home gardens and pots, trial and error will give you an idea of how they effect the outcome of a stew. I like to add sorrel, a leafy relative of rhubarb, because it adds an acid undernote and melts into the liquid. Sorrel is easy to grow, likes cool weather, is available from early spring and shouldn't be eaten raw. It is exemplary in soups and stews.


.Cxl. Egredouncye.—Take Porke or Beef, wheþer þe lykey, & leche it þinne þwerte; þen broyle it broun̛ a litel, & þen mynce it lyke Venyson; choppe it in sewe, þen caste it in [leaf 24 bk.] a potte & do þer-to Freyssh brothe; take Erbis, Oynonys, Percely & Sawge, & oþer gode erbis, þen lye it vppe with Brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Broþe an Salt, & let ȝet* boyle to-gederys, tylle þey ben y-now, & þan serue it forth rennyng.

1 kg. stewing beef or pork in 1-2” cubes
2 litres beef broth
3 tblspns. Mixed seasonal herbs
2 large onions, chopped
1 tblspn. Chopped parsley
1 tblspn. Chopped sage
2 cups bread crumbs (you can add whole grains)
1 tspn. Pepper
½ tspn. saffron
1 tspn. cinnamon
500 milliltres white wine
Add more broth to loosen
Salt to taste

Take stewing beef and brown it in a pan. Put it in a pot with beef broth, take herbs, onions, parsley and sage and other good herbs. Add the rye berries. Add pepper, saffron, cinnamon, white wine more broth and salt to taste. Boil it until the rye is soft and serve.

( I have replaced the breadcrumbs with the rye berries at times to make it gluten free.)