Medieval veal stew from the Netherlands
When I made this recipe (follow link to Dutch website of Medievalist Student Society Firapeel; recipe there in medieval and modern Dutch) for my girlfriend and for Fred they both wanted a translation of it in English. Here it is, finally!
To cook this for a small gathering you need to do some maths, the recipe as given is the third course of a medieval banquet and feeds 15 people! It is authentic but adapted to modern kitchens, and the userfriendliness of things like stock cubes :-)
civé de veel
or
medieval veal stew
- 15 veal steaks of about 100 gr each, that are good for stews
- 300 gr of butter or lard
- 6 large onions
- breadcrumbs: the equivalent of 15 slices of bread
- 1 1/2 litres of red country wine
- 3 litres of beef stock from stock cubes
- season to taste with ginger, cinnamon, cardamom; and, to be authentic, saffron and applecider vinegar
Roast the veal for 10 minutes (not quite well done) in the oven (or in frying pan: seal quickly and fry a short time with low fire). Let the meat cool and cut in (not too small) pieces. Chop the onions (need not be finely chopped). Melt the lard / butter in a large frying pan. Add the meat and the onions and allow to simmer for about 30 mins.
Meanwhile, make 3 litres of beef stock from the cubes and, while stock is hot but not boiling, add 1 1/2 litres of red wine. Let the breadcrumbs soak in this liquid.
Pour the stock mixture into the frying pan with the meat. Not all at once, it should not get too watery. Add more whilst stewing if necessary. Let it warm up to simmer, and let the stew reduce to the consistency of a thick soup. Let the stew simmer for at least another hour. Whilst stirring, add spices for seasoning (saffron for colour), and the applecider vinegar.
According to the medieval recipe the result should be yellowish, thickened, which enough onions, the twang of the vinegar, and the strong taste of the spices. However, for the sake of your guests, the Firapeel website wisely suggests consideration for modern tastebuds!
For a small dinner party, adjust quantities and serve with grean leafy things (e.g., corn lettuce (lambs’ lettuce) with simple oil and vinegar on the side, which is the preceding course in the medieval banquet as shown on Firapeel’s website), and (homemade) bread. (Remember there were no potatoes here in the middle ages! ;P)


