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.
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
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Stewed Lombard © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
Newe Boke of Olde Cokery
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