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History Cookbook: Mutton and Chicken Stew

This recipe is in categories Tudors, Main courses
About this recipe
Healthiness : (20 votes)
Preparation Time: 30 minutes
Cooking Time: 2 hours minimum
Serving suggestions: With bread


Mutton was a meat widely eaten by the poor in Tudor times but also by the rich, when mixed with other meats.
Ingredients
  • neck of mutton
  • breast of mutton (to make the broth strong)
  • 1lb  raisins
  • breadcrumbs
  • fresh thyme, sage and parsley (any other herbs you wish)
  • whole prunes
  • cloves
  • mace
  • a little pepper, saffron and salt
  • 1 small chicken (in the original recipe it suggests you can also add sparrows or other small birds, no longer eaten today)
Equipment
  • Large saucepan
  • Pot or container
  • Sharp knife
  • Chopping board
  • Wooden spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Clean the meat and boil for a while
  2. Put part of the broth into another pot and add the pound of raisins
  3. Let the raisins boil until tender
  4. Add a little portion of breadcrumbs to the raisins
  5. Chop the thyme, sage and parsley with other small herbs
  6. Add the herbs to the mutton
  7. Strain the raisins and mix with whole prunes and add to the mutton
  8. Add cloves and mace, a little pepper, saffron and salt to the mixture
  9. Add the meat from a small chicken
  10. Stew the mutton, chicken, herbs and spices
Mutton and Chicken Stew - print view  Mutton and Chicken Stew - print view

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Comments
There are 3 comments for this recipe.
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Name: Samual 29th January 2016
very good
Name: Julie 27th January 2013
Great website, just what we need for a tudor feast day!
Name: Keiffer 13th January 2012
With all these silly websites, such a great page keeps my internet hope alive.
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