Elizabeth liked to start her day with an ale, manchet (bread) and pottage, a beef or mutton stew with oats, wheat or barley. This is based on a16th-century recipe.
Serves two, generously
Melt a knob of butter in alarge pan. In batches, brown 500g diced lamb shoulder and its bone. Set aside. Dice one onion, carrot, small turnip and leek, and brown in the same pan. Return the meat and bone to the pan and add a litre of stock, a bay leaf, five parsley sprigs, the leaves from eight sprigs of thyme, four chopped sage leaves, salt and pepper, and a teaspoon of red-wine vinegar. Simmer for 30 minutes, skimming off any scum or fat. Cover 40g pearl barley with cold water, boil, drain, rinse and add to the stew. Cover and cook for an hour and a half to two hours, until the meat is falling apart. Discard any fat and the bone. Chop up a head of chicory and five lettuce leaves, add to the stew for five minutes, then serve with bread or toast.
