Take faire ribbes of ffresh beef, and (if thou wilt) roste hit til hit be nygh ynowe; then put hit in a faire possenet; caste þerto parcely and oynons mynced, reysons of corauns, powder peper, canel, clowes, saundres, safferon, and salt; then caste thereto wyn and a litull vynegre; sette a lyd on þe potte and lete hit boile sokingly on a fair charcole til hit be ynogh; þen lay the fflessh in disshes, and the sirippe thereuppon, and serve it forth.
1 1/2 – 2 lbs boneless ribs of beef for braising, or about 1 lb more of the meat with the bone in
2-3 onions, minced
2 tbsp parsley, minced
2 tbsp currants
1/2 tsp cinnamon
1/4 tsp each pepper, allspice
1 tsp salt
scant pinch saffron
1 1/2 cups red wine
2 tsp wine vinegar
Brown beef by roasting it in an open pan in a hot oven for about 30 minutes. Then put it in a stew pot, casserole, or clay baker with all other ingredients (if using a clay baker, use only 3/4 cup wine). Cover and cook over low heat or in a 325 degree oven (follow usual procedures for a clay baker) 45 minutes.
Crafts and Life 
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