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Stewed Broth
Pot Meals
Historic

Beef or mutton stewed with spices, fruit and wine


Original Receipt in 'A True Gentlewomans Delight' by 'WJ', 1653 (Gent.Delight 1653)

Stewed Broth
Take a neck of Mutton, or a rump of Beef, let it boyle, and scum your pot clean, thicken your pot with grated bread, and put in some beaten Spice, as Mace, nutmegs, Cinnamon, and a little Pepper, put in a pound of Currans, a pound and a half of Raisins of the Sun, two pounds of Prunes last of all, then when it is stewed, to season put in a quart of Claret, and a pint of Sack, and some Saunders [Sanders] to colour it, and a pound of Sugar to sweeten it, or more if need be."






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