*  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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