If you want to make meat stew, make a good broth of mutton and chicken. Then take undercooked (badly cooked) mutton legs, with the lean part chopped up, and fatty salt pork, fresh pork, and grated bread, as much or little less than the meat. Put it in a pot to cook with the fatty broth. And when it has thickened, flavour with salt, and take it from fire. And take beaten eggs, two for each bowl, with some stew, and put it in the pot mixing well. And color it with saffron.

serves 4

about 600 g meat (example 270 g pork, 200 g mutton or lamb with a bone, 170 g fatty salt pork)

200 g white bread crumbs

½ l strong meat broth

½ l strong chicken broth

(1 teaspoon of whole cubebs or black peppercorns)


1-2 eggs

pinch of saffron

Make the chicken and the meat broth. Add both broths into a pot. Boil the broths briefly and add whole black peppers or whole cubebs if you are using them. Cut the meat into pieces and put them into boiling broth. If you use lamb or mutton with bones put the whole meat with the bone to the pot (you can shred the meat and remove the bone before serving). Simmer the meat with lid on in low heat about 2 hours or until the meat is tender. Remember to add more liquid if needed. When the meat is tender add bread crumbs in it and continue to simmer 10-15 minutes. The result should not be too runny so add more bread crumbs if needed. Check the salt and add more if needed. Beat the eggs and add a pinch of saffron to the eggs. Take the stew out of the heat.  Put little bit stew to the bowl with the eggs and saffron and stir well. Then stir well the egg mixture into the stew. Reheat the stew and if needed simmer a little while. Remove the bones if you had them and serve.

Comments: Peppers are not mentioned in the original recipe. The stew is very tasty so it doesn’t necessery need any pepper.

Unfortunately I don’t have any picture of this very tasty dish.

(Sent sovi, Catalonia, Spain, 14th century)

Published: 3/2012
Updated: 11/2015

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