A Boke of Gode Cookery Presents

To make a stew after the guise of beyonde the Sea

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: A lamb stew served over toasted bread

To make a stew after the guise of beyonde the Sea.

Take a pottell of fayre water / and as muche wyne & a brest of mutton chopt in peces / than set it on the fyre & scome it clene / than put thereto a disshe ful of sliced onions and a quantite of synamon / gynger / Cloues and Mace / with salte and stew them all togither / and than serue them with soppes.

To make a stew after the guise of beyond the Sea.

Take a half gallon of fair water / and as much wine & a breast of mutton chopped in pieces / then set it on the fire & scum it clean / then put thereto a dish full of sliced onions and a quantity of cinnamon / ginger / Cloves and Mace / with salt and stew them all together / and then serve them with sops.

  • Water
  • Wine - red or white
  • Lamb roast - in stewing pieces
  • Onions - sliced
  • Cinnamon
  • Ginger
  • Cloves
  • Mace
  • Salt
  • Sops - thin strips or slices of toasted white bread
Bring to boil the lamb in equal amounts of water & wine, cleaning off any scum that may rise to the top. Add the sliced onions; reduce heat and season to taste with the spices. Stew gently for several hours, until the lamb is tender. Serve over the sops placed in dishes or bowls.


RETURN TO: A Renaissance Cookery Book

A Boke of Gode CookeryA Renaissance Cookery Book
© 1997 - 2003 James L. Matterer