Title: Medieval Italian Stew (Pie in a Pipkin)
Categories: Meat Fruit Ethnic Soup
Yield: 1 Batch

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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