A 15th Century English Recipe
• beef ribs
• cinnamon sticks
• cloves (powdered)
• grains of paradise (or cardamom)
• cubeb (or black pepper)
• onions, minced
• parsley, chopped
• unseasoned bread crumbs
• red wine vinegar
• saffron (or a few drops of yellow food colouring)
Method – Beef
1. Place the ribs in a large pot and cover with water. Bring to a boil.
2. Add all spices except saffron and salt, then reduce heat to a simmer. Continue simmering until the beef is completely cooked.
3. Remove some of the broth and – with a wire whisk – thoroughly blend the broth, adding red wine vinegar, and bread crumbs to create a smooth gravy-like consistency.
4. When the beef has cooked, add some of this mixture to the pot, just enough to slightly thicken the broth and ensuring it is well blended.
5. Return to a boil and cook for several more minutes. Reduce heat, add salt to taste and enough additional vinegar to give it a slightly sharp taste – it needs to be “tangy”.
Remove the cinnamon sticks and serve.