This stew is based upon a recipe from the earliest English cook book - The Forme of Cury, written for the kitchen of Richard II in about 1390. The recipe is designed for veal or mutton, but also works well with lamb.
14th Century Mounchelet Stew Mix
1. Cut 900g of lamb, mutton or veal into 2.5cm cubes, & then brown the meat in 1 tbs oil in a stew pan.
2. Add the stew mix & fry for a few seconds, before adding 425ml of
chicken stock, 225ml of white wine & bring to the boil.
4. Reduce the heat, cover the pan & cook gently for 1 to 1 ½ hrs, until the meat is cooked through.
5. You can thicken the stew by adding 2 lightly beaten eggs with 30ml of white wine vinegar just before serving.
Onion, Parsley, Rosemary, Thyme, Savoury, Ginger, Cumin, Coriander, Saffron.
Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold.