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Stewe Lumbard


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Stewe lumbard. Take porke rost hit chop hit and do hit yn a pott & wyn & sygur & hole onyons clowys gynger saffron & saunders & almondys fryyd & temperyz hit up withe poudyr of gynger galentyn & canell coloure hit with saffron & saunders the chese and other stewyd lumbardys grynd almondys draw hem up with swete broth take veele & porke & pare hit clene from the skyn hew hit smalle grynd hit & medyl hit with mynsyd datys reysons of corans and and gode powder stere hitt welle when hit boyleth make hitt in pelettz as grete as a plome sette the mylke on the fyre styre hitt wel when hitt boylyth cast in the pelettez and lette hit stewe up on the fyre and do the to powdir and salt and serve hyt forthe.

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