To make stewed Steakes
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "To make stewed Steakes". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make stewed Steakes. Take a peece of Mutton, and cutte it in peeces, and washe it very cleane, and put it into a faire potte with Ale, or with halfe Wine, then make it boyle, and skumme it cleyne, and put into your pot a faggot of Rosemary and Time, then take some Parsely picked fine, and some onyons cut round, and let them all boyle together, then take prunes, & raisons, dates, and currans and let it boyle altogether, and season it with Sinamon and Ginger Nutmeggs, two or three Cloues, and Salt, and so serue it on soppes, and garnish it with fruite.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

sheep
ale
wine
rosemary
thyme
parsley
onions
prunes
raisins
dates
currants
cinnamon
ginger
nutmeg
cloves
salt
fruit


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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:33>. Accessed on March 29, 2024, 5:13 am.