Tasting a 500 Year Old School Lunch Recipe | Food History

mutton bones

🥗Healthier: chicken bones

💰Cheaper: beef bones

Chicken bones are lighter and more accessible, while beef bones can provide a richer flavor.

bay leaves

💰Cheaper: dried oregano

Dried oregano can mimic the herbal flavor of bay leaves.

black peppercorns

💰Cheaper: ground black pepper

Ground black pepper is more economical and readily available.

nutmeg

💰Cheaper: cinnamon

Cinnamon can add warmth and flavor, though it alters the profile.

Interpret the children's school meal of boiled mutton bones as a nice mutton stew.

Brown the mutton neck in a pan to develop flavor for the broth.

Pour stock over the browned mutton and bring to a boil.

Transfer the pot to the oven and cook at 150°C for 3 hours.

After boiling, take part of the broth and add a pound of raisins, boiling until tender.

Chop parsley and thyme, tying them together in a bouquet garni for flavoring.

Add whole cloves, mace, pepper, saffron, and salt to the pot.

Remove the bouquet garni after the cooking process is complete.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary