To stewe Steakes.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To stewe 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 stewe Steakes.. TAke a necke of Mutton and cut it in péeces, and then frye them with butter vntill they be more then halfe enough fry them with a good many of Onions sliced, then put them in a little pot, & put thereto a little parsely chopt, as muche broath of Mutton or beefe as couer them, with a little Pepper, Salt, and Uergious: then let it séeth together very softly the space of an hower, and serue them vpon soppes.

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


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Searchable index of "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
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