Egredouncye served with Arborio Rice
and homemade Bread

Egredouncye ("Medieval Hamburger Helper") 15th Century, England/France


Take Porke or Beef, wheþer þe likey, & leche it þinne þwerte; þen broyle it broun a litel, & þen mynce it lyke Venyson; choppe it in sewe, þen caste it in a potte & do þer-to Freyssh brothe; take Erbis, Onynonys, Percely & Sawge, & oþer gode erbis, þen lye it vppe with brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel
Wyne, Broþe an Salt, & let yet boyle to-gederys, tylle þey ben y-now, & þan serue it forth rennyng.

[Two Fifteenth Century Cookery Books p. 31 ]


Take Pork or Beef, whether the like (Whatever you like ? ), and cut it into strips; and broil it brown it a little, and then mince it like Venison; chop it as such, then put it in a pot with fresh Broth; take Herbs, Onions, Parsley and Sage, and other good Herbs, and mix it up with bread.  Take Pepper and Saffron, powder Cinnamon, Vinegar, or Wine Vinegar, Broth and Salt and let it boil together til they been enough, and then serve it forth.


1 lb. Beef (Round Steak)
2 Cups Beef Broth
1 Onion
1 Tbsp Parsley
Approx 5 Leaves Fresh Sage
½ Cup Bread Crumbs
¼ tsp Pepper
Saffron ½ tsp Turmeric
½ tsp Cinnamon
4 Tbsp Wine Vinegar
1 tsp Salt
1/3 Cup Broth


The recipe called for Beef or Pork.  I chose Beef.  Specifically Round Steak.  The local butcher (Heck's Meat Market) was kind enough to cut it into strips for me.  I cooked the strips of steak in the oven at 450 degrees for about 10 minutes.  After they were done cooking, I chopped the strips up into roughly ¼ inch squares.  I put this into the pot with 2 Cups of Beef Broth.  I diced up one whole Onion and added it into the pot.  I also cut up the Fresh Sage and added it and the Parsley to the pot.  When the pot came to a boil, I stirred in the Bread Crumbs, the Pepper, the Turmeric, and the Cinnamon.  I turned down the heat on the stove to a simmer then added the Wine Vinegar, Salt, and the last of the Beef Broth.


There are multiple variations of this recipe available to us today including three from Two 15th Century Cookery Books and five from Forme of Cury.  Each of them had substantial differences.  I chose the one on page 31 of Two 15th Century Cookery Books.  Fallon is not a large city and does not have a lot of choices where to buy spices.  I found one source of Saffron.  It was expensive (overpriced) and the quality was mediocre.  I substituted Tumeric and it worked very well.  we served the Egredouncye with Arborio Rice and homemade Bread.

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