Pork Stew

as served at May Revel 1999

Original sources

Not many, I have to admit. This started as something called "Elizabethan Pork" in an old Sainsbury's Magazine, and then got altered almost beyond recognition. The best I can say is that it uses period ingredients, is easy to do at a revel (leave at the back of the stove for an hour or two longer than planned and it won't matter), and both smells and tastes wonderful.

Recipe

Quantities of all of these are according to taste, price, and feel at the time. Over-doing the raisins makes it extremely rich (we had too many left from the baked apples and just put the lot in!)

It's a standard stove-top casserole recipe, really.


Most recent revision 29th August 1999