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Mutton and Chicken Stew

This recipe is in categories Tudors, Main courses,
About this recipe:
Difficulty: not rated
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.


Making and cooking it
  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