To stew 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 stew 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 stew Steakes.. TAke the great Ribbes of an Necke of mutton and choppe them asunder, and wash them wel, the[n] put them in a platter one by another, and set them on a chafindish of coales, couer them and turne them now and then, so let them stew til they be halfe enough, then take Parseley, Time, Margerome and Onyons, and chop them very small, and cast vpon the steakes, put therto one spoonfull of vergious, and two or thrée spoonfulles of Wine, a little butter and Marrowe, let them boyle till the mutton be tender, and cast theron a little pepper, if your broth be too sharp put in a little suger.

Related Recipes
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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.
  <>. Accessed on May 28, 2020, 4:54 am.

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