Medieval Italian Stew(Pie In A Pipkin)

* Exported from MasterCook *

MEDIEVAL ITALIAN STEW (PIE IN A PIPKIN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Fruits
Italian Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Stew beef -- cut in 1/2" cubes
2 md Onions -- chopped
Cooking oil
1/2 c Raisins
1/4 ts Each cloves and cinnamon
1/4 ts Each nutmeg, mace and pepper
1 tb White vinegar -- or to taste
Salt -- to taste

Brown the beef in a skillet in a small quantity of
oil. Place browned beef *and its juices* in a
stewpot. Add more oil (if necessary) to the skillet;
saute onions until tender and translucent. Add onions
to stewpot. Add raisins and spices to the meat
mixture, along with a small quantity of water
(approximately 1/2 cup). There should be just enough
water to prevent scorching and to help form the gravy.

Bring stew to a boil and reduce immediately to a
simmer. Simmer, covered, until meat is tender (about
1-1/2 to 2 hours). Stir occasionally. Add water as
necessary. When beef is cooked, add vinegar and salt.
Cook a few minutes more.

Carroll-Mann wrote: "This is a recipe I adapted from a
16th century translation of a medieval Italian
cookbook. The recipe is called "Pie in a Pipkin"
which means (crustless) meat pie in a stewpot. It has
a nice thick gravy and a sweet/tart flavor."

From: Robin Carroll-Mann in rec.food.cooking.
Electronic format by Cathy Harned.



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