Beef y-stywyd

This is a medieval recipe for stewed beef which originated in England in the 15th century. The recipe is printed as I found it in the book I was reading.

Ingredients
1 1/2lbs beef
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon mace
1/4 teaspoon grains of paradise
1/4 teaspoon cubebs
1 medium onion, minced
1 tablespoon parsley
1/2 teaspoon sage
water
3 slices bread
100ml vinegar
pinch saffron
1/2 teaspoon salt

Method
Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.

Bosworth Jumbels

This recipe is said to have been found and picked up from the battlefield of Bosworth, having been reportedly dropped by Richard III cook.

Ingredients
8oz flour
1lb sugar
6oz butter
1 large beaten egg

Method
1 Place the sugar and butter in a large mixing bowl.
2 Beat the sugar and butter together with a wooden spoon until the mixture is light and fluffy.
3 Gradually add the egg a little at a time.
4 Place a sieve over the mixing bowl.
5 Sieve the flour over the butter and sugar.
6 Using a metal spoon fold the flour into the mixture thoroughly.
7 Shape walnut size pieces of the mixture into the form of an S.
8 Place the jumbels onto a hot greased tin.
9 Bake in a moderate oven until brown.
10 Cool in the tin on the wire cooling rack for 2 minutes.
11 Transfer the jumbels onto the wire cooling rack with a spatula.
12 Leave to cool completely.

Store in an airtight tin.