Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison)
Monnchelet (Veal or Mutton Stew with Herbs and Egg Liaison) is a traditional Medieval recipe for a classic stew of veal or mutton cooked with hebs and onion in red wine and good broth and thickened with an egg liaison. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Veal or Mutton Stew with Herbs and Egg Liaison (Monnchelet).
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Original Recipe
Monnchelet
(from
A Forme of Cury)
Take ỽeel oþꝰ moꞇo anꝺ smyꞇe hit to gobeꞇꞇꝰ· seeþ hiꞇ goꝺe broꞇh · caſꞇ þꝰꞇo erbes y hewe · goꝺe wyne +̅ a quantite of oynos y mynceꝺ · pouꝺo᷑ forꞇ +̅ safro · +̅ alye iꞇ wꞇ ayro +̅ ỽꝰious · buꞇ laꞇ iꞇ noꞇ seeþ aftꝰ·
Translation
Veal or Mutton Stew with Herbs and Egg Liaison
Take veal or mutton and beat it into small pieces. Boil in good broth and add shredded herbs, good wine and a quantity of minced onions. [Season with] powder fort and saffron and mix with eggs and verjuice, but do not boil after [they are added].
Combine the veal (or mutton) and gode broth in a pan. Bring to a boil, reduce to a simmer and cook gently, covered, for about 60 minutes, or until the meat is tender.
Add the herbs and wine and cook for 5 minutes. Remove a little of the stock and mix in a mortar with the saffron. Mix this with the beaten egg and add a ladleful of the stock to temper. Whisk in the powder fort and verjuice then add this mixture to the stew.
Heat, stirring frequently, until thickened, but do not allow to boil or the egg will curdle. Serve hot.
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