Table of Contents

Ye Old Introduction

Prelude to Free Diet Plan

Thy Weight Loss Tournament

Ye Old Head Games

Life in Canterbury

The King’s Table

Ye Village Bakery

Squire Tom’s Vegetable Shack

Sir Lancelot’s Sipping Table

Ye Village Idiot’s Fruits of the Vine

Maiden Sky’s Dairy Faire

Yon Morning Wake

Medieval Rogue Taverm

The Peasants Porch

Ye Old Village Crafts

Ye Queen’s Fitness Rules

Let the Games Continue!

Fare Thee Well

Medieval Epilogue  

The King's Table at The Medieval Diet

Nottingham Stew - a Medieval Diet Recipe

Serves 4 generously for about 175 calories each

A hearty stew not meant for the tongues of village sissies.  Nottingham Stew ‘tis such a stew.  Thy will feel as full as a tick who hath feasted at a blood bank!  Relax, eat slowly & savor each bite.

Nottingham Stew ‘tis an absolutely beautiful dish!  Colors wand the pot into a magical masterpiece.  Serve the stew with homemade flatbread, biscuits, or corncakes.

Ye Old Ingredients

2 Small LEAN Cubed Steaks (or heavily tenderized round steak) (6 ounces total)

Salt & Black Pepper to Taste

4 Beef Bullion Cubes (or Granules wilt also work well)

1 Small Bag of Baby Carrots

1 Small Onion – any color chopped fine, or a handful of Pearl Onions

2 Potatoes cubed into bite-sized chunks

½ Cup of Frozen Peas

Dryed Parsley – 1 teaspoon

2 – 3 Tablespoons of Cornstarch

Well Water (or town water wilt double nicely)

Begin by adding about ¼ cup of clean water to thy stew pot.  Next, add the cubed steak which thy hath chopped into tiny pieces with thy trusty knife, then dump with onions onto the meat.  Toss in salt & pepper & onion.

Watch the pot carefully as meat cooks.  When meat begins to sizzle & sear, the bottom of thy pot wilt take on a faire golden brown color.  At this point, immediately add 4 cups of water & stir, taking care to pull up the beautiful golden coloring from the bottom of thy pot.

Bring to boil.  Carefully add carrots & cook for 10 minutes.  Add potato chunks & frozen peas, then cook for about another 15-20 minutes, or till done to thy personal taste & texture preference.

Place cornstarch into bowl & slowly add water, 1 teaspoon at a time.  Cornstarch wilt be  difficult to stir in the beginning, then wilt suddenly break free & spin into a satiny liquid.  If thou add too much water, simply add more cornstarch.

Thy pot of unthickened stew should'st be bubbling at this point.  Carefully add the cornstarch liquid a tiny bit at a time.  The stew should’st thicken quickly.  Be very careful not to add too much ‘thickener’.  This should’st be a very slow process.  If thou hath mixed up too much of the thicker, toss it out for a thick stew isn’t desirous.

The broth wilt turn into a beautiful gravy.  Practice & experiment slowly & carefully with amounts of water & cornstarch, because they wilt vary from time-to-time according to the size of thy vegetables.  Adjust accordingly.  Sprinkle parsley in pot.

Nottingham Stew ‘tis delicious anytime, but moreso on cold wintry nites, when the sun sets early & the moon rises high to wave overhead.  Take heed to enjoy the stew before time grows too late, allowing thy body time to burn off the calories before beddy bye.

Enjoy Nottingham Stew with three village friends.

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