Brouet vergay

Soup, Meat, 14th century, French
Based on Brouet vergay Show original recipe
Alternate reconstructions:
Reconstructed by Madeleine
Serves 4

Ingredients

2 lb Stewing meat (Beef, Lamb, Pork or Chicken)
1/2 - 1 cup Wine (If desired)
Water or Stock (Enough to cover meat)
1 Tbl Ginger (Grated, or 3/4 tsp ground)
1/3 cup Parsley (Chopped, or 1 Tbl dried)
1/4 tsp Saffron
1/2 tsp Sage (Dried)
1/3 cup Breadcrumbs (Or 2-3 egg yolks)
1-2 Tbl Vinegar, White (Or cider vinegar)

Steps

  • Remove the surface fat from the meat, chop it fine, and render it in a large saucepan to provide grease in which to brown the meat.
  • After the chunks of meat are browned on all sides, cover the meat with the liquid, bring to a boil, and simmer until the meat is nearly done.
  • If using breadcrumbs, soak them in 1 cup of broth for 5 minutes, then mix well and add seasonings; return to the meat and simmer for about 10 minutes. If using yolks, beat them with all seasonings in a small bowl, then beat in a little hot stock then mix the yolk mixture into the meat and broth and simmer gently.

Notes

Choose meat with a little surface fat.
The Menagier mentions egg yolks first, but we prefer the taste with breadcrumbs.
This dish can be prepared in advance and reheated; but if yolks are being used for a thickener, you should proceed with advance cooking only until the meat is done. When you are ready to serve, reheat meat and broth, and have egg yolks and seasonings mixed and ready. Then proceed as above; otherwise the yolks may harden in the broth.
A note on wine: we prefer an inexpensive Bordeaux for chicken or lamb, and Burgundy for beef.

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