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.