Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb To 3 lb short ribs of beef -green peppercorns)
-separated by rib 1 lg Onion, finely chopped
1/4 c Flour 6 Sprigs parsley, chopped
1/4 c Oil 1 ts Sage
5 c Beef stock 2 sl Wholewheat bread; crusts
1/2 ts Cinnamon -removed, or homemade
1/2 ts Ground cloves -saffron bread (see rec.)
1/2 ts Ground mace 1/4 c Tarragon vinegar
1 tb Cardamom; crushed A good pinch of saffron
4 ea Peppercorns (or 1 tsp fresh

"Dust the ribs with the flour and brown in the oil; add the stock,
lightly salted, and then the spices and herbs, except for the
saffron. Simmer for about 2 hours. Leave the bread to soak in the
vinegar, with the saffron, while the stew is simmering. Then puree
the bread in the blender and stir it into the stew. Check seasoning.
Simmer for another 15 minutes."

From the original: "Beef y-stewyd: Take fayre beef of the rybbys of
the fore-quarterys, an smyte in fayre pecys, and wasche the beef
in-to a fayre potte; than take the water that the beef was sothin yn
an strayne it thorw a straynowr, an sette the same water and beef in
a potte, an let hem boyle to- gederys; than take canel, clowes,
maces, graynys of parise, quibibes, an oynons y-mynced, perceli, an
sawge, an caste ther-to an let hem boyle to-gederys; an than take a
lof of brede, and stepe it with brothe an vinegre, an than draw it
throw a straynoure, an let it be stylle; an whan it is nere y-now
cast the lycour ther-to, but nowt to moche, an than let boyle onys,
an cast safroun ther-to a quantyte; than take salt an venegre, and
caste ther-to, an loke that it be poynant y-now, and serue forth."

"Two Fifteenth-century Cookery Books" _Seven Centuries of English
Cooking_ Grove Press, London, 1992 Compiled and updated by Maxime de
la Falaise Typos by Jeff Pruett
Submitted By JEFF PRUETT On 04-24-95

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