{"id":7883,"date":"2017-11-21T10:36:03","date_gmt":"2017-11-21T09:36:03","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=7883"},"modified":"2019-11-27T07:47:36","modified_gmt":"2019-11-27T06:47:36","slug":"beef-stock-medieval","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/beef-stock-medieval\/","title":{"rendered":"Medieval Beef Stock"},"content":{"rendered":"
\n

\"MedievalThis recipe is not based on a medieval source, there are no separate recipes for medieval stock. Stock was so common, there was no need to write down recipes for that, just as with recipes for baking bread. Often, the stock used in recipes was simply the liquid in which meat was cooked. So here is an educated guess from me, which is no doubt influenced by my knowledge of how stock is being prepared today. Medieval stock can also be made from mutton, as that was often on the medieval menu.\u00a0A recipe for\u00a0Modern beef stock<\/a>.<\/p>\n

For 2 litres\/4 pints beef stock<\/span>; preparation<\/em>\u00a04 hours<\/span><\/span> + straining the stock.

<\/div><\/p>\n

\"Beef3 pounds shin of beef<\/span>
\n1 leek<\/span>
\n1 turnip<\/span>
\n1 carrot\u00a0or parsnip<\/span>
\n1 onion\u00a0with peel<\/span>
\n1 bunch of parsley<\/span>, piece of parsley root
\n3 cloves
\nsmall piece of mace
\nblack pepper, crushed
\n3 liter (6 pints,\u00a0\u00be gallon) water<\/p>\n

Preparation<\/h3>\n

Wash and clean all vegetables, cut them coarsely.
\nPut the beef in the pan with cold water, bring to the boil. Then skim very carefully before adding the vegables, herbs and spices. Cover the pan with a lid and let the stock simmer for four hours on a very slow fire. The stock does not need be boiling.<\/p>\n

Strain the stock<\/a>, and reduce to two litres, then\u00a0let it cool quickly<\/a>. Now you can freeze what you don’t need immediately.
\nDo not forget to label your frozen stock, in the freezer all stocks look alike.<\/p>\n

A (modern) recipe for medieval beef stock<\/em><\/span>
\n\u00a9 Author Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

This recipe is not based on a medieval source, there are no separate recipes for medieval stock. Stock was so common, there was no need to write down recipes for that, just as with recipes for baking bread. Often, the stock used in recipes was simply the liquid in which meat was cooked. So here…<\/p>\n

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