Medieval mutton stew, slightly modified

Great stew for a cold winter's eve.
Great stew for a cold winter’s eve.

I used the mutton stew recipe I mentioned yesterday to make this, but I did make one change: I added yellow carrots, which would certainly have been known in Europe by the late middle ages.  Orange would not become the typical carrot color for a few more centuries.  Red would also have been common, but those are a little more difficult to come by these days, at least outside of a farmer’s market full of heirloom gardeners.  It just felt like the stew needed something besides meat, an egg, and seasoning.

Note to self: get a better background for medieval cooking photos.

-Geoff

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