Egredouncye (Harleian MS. 279, c. 1430) — A Tangy “Sewe” & Feast-Day Companion to Beef y-Stywyd

Egredouncye — A Tangy Medieval “Sewe” (Harleian MS. 279, c. 1430)

Egredouncye served over a trencher, broth “running,” fresh parsley bright on top.

Slice, broil, mince “like venison,” then stew with broth, herbs, saffron, and a tart splash of vinegar or wine. This dish is served forth rennyng—its broth pourable, its herbs fresh.

This dish represents the “sewe” family of medieval stews — broth-forward, brightened with herbs and spice, thinner than gravies and brewets.

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Original Text & Translation

Original (Middle English)

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

Modern Translation

Take pork or beef, slice thin across the grain; broil until lightly browned, then mince like venison. Stew it in fresh broth with herbs, onions, parsley, and sage. Thicken lightly with bread crumbs. Season with pepper, saffron, cinnamon, and vinegar or eisel wine, plus broth and salt. Boil until done, then serve “running” — as a loose, pourable stew.

Modern Recipe

 This dish is  similar to Beef y-Stywyd. Egredouncye is brighter, sharper, and looser — Beef y-Stywyd is thicker, mellower, and more comforting.

Egredouncye (serves 6)

Tangy, saffron-hued, herb-forward; served “running.”

Ingredients

• 2 lb (900 g) beef chuck or pork shoulder, sliced thin across grain
• 1 large onion, finely chopped
• 4 cups (950 ml) fresh beef or pork broth
• 1/4 cup parsley, 1 Tbsp sage, plus pinch thyme or savory
• 1/2 tsp pepper & 1/2 tsp cinnamon
• Pinch saffron (10–20 threads), soaked in 2 Tbsp warm broth
• 2–3 Tbsp wine vinegar or 1/4 cup dry white wine
• 1/2 cup breadcrumbs (or enough to keep sauce loose)
• Salt to taste; a little fat/oil for browning

Method

1. Broil & mince: Broil or pan-sear slices just until browned; cool, then mince very fine.
2. Build the sewe: Soften onion in fat, add meat & broth, simmer 15–20 min.
3. Herbs & thicken: Stir in herbs, sprinkle crumbs lightly to body the broth.
4. Season: Add pepper, cinnamon, saffron infusion, vinegar/wine. Simmer 5–10 min more.
5. Serve: Spoon over trenchers or serve with bread.

Beef y-Stywyd (for comparison)

Richer, thicker, onion-forward.

See full redaction: Beef y-Stywyd Post →

Ingredient & Seasonal Notes

• Onions: Period cooks used whatever was seasonal — storage onions in winter, fresh green onions in spring, or even leeks for a milder flavor.
• Venison: The text’s “mince like venison” implies this was a high-status dish. Beef and pork were practical swaps, but mince very fine for the correct texture.
• Seasonality: With fresh parsley and sage, this reads like a spring or early-summer dish, though it could also appear in autumn with dried herbs and a richer broth base.
• Fresh meat: This recipe assumes fresh, unsalted meat — broiling and mincing would be impractical with salted beef. Salted meats were typically parboiled first and appear in heavier winter dishes.

Broths, Consewes, Gravies, Brewets

Medieval cooks distinguished these by texture, seasoning, and course role. Egredouncye sits firmly in the “sewe” family — broth-forward, herb-bright.

Term	Meaning in Period	Typical Features	Example Dishes
Broth	Boiling liquor/stock or a light finished dish	Thin, “running,” lightly herbed	Simple broth of beef/hennys
Consewe / Sewe	Meat stewed in broth with herbs, onions	Loose sauce, lightly crumb-thickened	Egredouncye; Beef y-Stywyd
Gravy / Gravey	Strong meat essence/sauce	Darker, richer; bread/blood thickening; peppered	Gravey of capon/venison
Brewet / Bruet	Sharp or sweet-tart stew	Verjuice/vinegar/wine; saffron; sometimes sugar	Bruet of Almayne; Bruet of Ayren
Brues / Brews	Broth-soaked bread dish/sop	As much bread as liquid; spoonable	Beef brues; fish-day brues

Feast & Humoral Context

• Course: Ideal for a second course — light yet substantial.
• Season: Spring–summer flavors: fresh herbs, bright vinegar/wine.
• Humoral aim: Hot/dry meat balanced by cooling greens & attenuating vinegar.

🥕 Dietary & Make-Ahead Notes

• Gluten-free: GF breadcrumbs or small rice flour slurry.
• Vegan: Use mushrooms + smoked salt, rich veg stock.
• Camping: Pre-make meat & herbs; finish as one-pot.

🍽️ Menu at a Glance

This dish pairs beautifully in a second course of a medieval feast. Here’s one possible menu:

• Lange Wortes de Pesoun — Spring greens & peas
• Mortrewes of Flesh — Hearty meat side
• Lorey de Boolas — Something sweet to finish

Tip: Pair with good trenchers of manchet bread or rye sops to soak up the “running” broth of Egredouncye.

Sources

• Harleian MS. 279 (c.1430), recipe Cxl.
• Comparison with similar “sewes” in Harleian & Ashmole collections.

Tell Me How It Went

Did you keep it truly “running,” or go thicker? Leave a comment — and let me know if the 🥕 Dietary Notes are helpful so I keep expanding them!