14th Century Veal Stew

 This recipe comes from the 14th century English book, "Fourme of Curye". The original recipe is as follows. 

  
Mounchelet

Take veel other motoun and smyte hit to gobettes, seeth hit in gode broth, cast therto erbes yhewe, gode wyne & a quantite  of oynouns y mynced, poudour fort & safroun, & alye it with ayroun & verjous, but lat it not seeth after.

But because I don't hate you all, here is a modern interpretation! :D

Heavily modified from the book Pleyn Delit, to suit my quantity and quality needs and personal flavor.

Ingredients:

1 lb veal, cut into

1 inch pieces

1 C almond flour

1 onion, diced

1 T fresh parsley, minced

1 tsp fresh thyme1 tsp rosemary

1/4 tsp ground ginger

1/4 tsp fresh cilantro

2 cups good veal stock

1 C white wine

Pinch of saffron strands

1 T raw butter

salt to taste

1 egg

juice from 1 lemon

Method

Dredge veal in almond flour and set aside. Melt butter in a heavy pot, once it begins to bubble (but not burn) place the veal in one piece at a time, allowing it to brown on all sides. Add wine and scrape up all the browned bits from the bottom of the pot and stir, adding the onions and all of the herbs and seasonings. Add the stock, stirring everything together, and allow to simmer for about an hour, stirring now and then.

In a small bowl, break and egg into a small bowl and whisk in the lemon juice. Just before serving, remove the stew from the heat and add the egg mixture, stirring quickly. this should thicken the stew a but and add a lucious golden color ( if the saffron hadn't already). Take care not to add it back into a too hot pot, or else the egg will begin to clump into unattractive eggdrop soup looking thingies.

We served this with a delish stinky blue cheese and this totally kickass fig cake that contained ONLY figs, almonds, cinnamon and anise. Also making it not only period but also paleo.

Win win all the way around! :D I'd definitely recommend making this if you want to experiment in historical foods.