Medieval italian stew(pie in a pipkin)

 
                  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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