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Stwed mutton


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Stwed Mutton. Take faire Mutton that hath ben roste, or elles Capons, or suche other flessh, and mynce it faire; put hit into a possenet, or elles bitwen ij. siluer disshes; caste thereto faire parcely, And oynons small mynced; then caste there-to wyn, and a litull vynegre or vergeous, pouder of peper, Canel, salt and saffron, and lete it stue on the faire coles, And then serue hit forthe; if he have no wyne ne vynegre, take Ale, Mustard, and A quantite of vergeous, and do this in the stede of vyne or vinegre.

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