A Boke of Gode Cookery Presents

Stewed Lombard

PERIOD: England, 15th century | SOURCE: A Noble Boke Off Cookry | CLASS: Authentic

DESCRIPTION: Pork, Almond, and Wine Stew


To mak stewed lombard tak pork and rost it and chop it into a pot with wyne sugur and hole clowes onyons guingere saffron and sanders then fry almondes and temper them up with wyne pouder gyngyure canelle and galingale and serue it.


  • 1½ pounds lean pork, cut into bite-sized pieces
  • 4 C red wine
  • 2 medium onions, cut small
  • 1 C slivered, blanched almonds
  • 1 tsp sugar or to taste
  • ½ tsp each whole cloves and powdered ginger
  • 1/8 tsp each saffron, cinnamon and galingale or allspice
  • Salt to taste
  • Butter for sautéing
1. In a large, heavy pot or Dutch oven, over medium heat, brown the pork thoroughly. Add onions and continue cooking until they are translucent.

2. In a frying pan, over low heat, melt butter and brown the slivered almonds.

3. Add to the pot the wine, slivered almonds, sugar, and all spices, except one quarter teaspoon of ground ginger, cinnamon and allspice. Bring to a boil, reduce heat, and simmer, covered, for thirty minutes.

4. Remove from heat and stir in cinnamon, galingale or allspice, and remaining ginger. Serve in individual bowls.

Serves four to six.

Stewed Lombard is featured in A Dinner of Lombardy

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Stewed Lombard © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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