Take the stew beef and simmer it in enough water to cover for about 20 minutes. Drain it, reserving the broth, and cut it in 1" cubes. Add to the broth 2 cans (21 ounces) of beef bouillon. Stir in bread crumbs and simmer it for half an hour, then add 1/2 t pepper and a very small pinch of saffron.

Let the liquid cool slightly. Stir in 3 beaten eggs, ground cheese, chopped parsley, dried marjoram, chopped fresh mint, and verjuice. Stir it all together and serve.

Source: Platina, De honesta voluptate,Venice, L. De Aguila, 1475, Elizabeth Buermann Andrews tr., Volume V from the Mallinckrodt Collection of Food Classics, (c) Mallinckrodt Chemical Works 1967. (with a bit added and taken away by Cariadoc in 1988 and Lasairfhiona Ghlas in 2003)
Where we got it: http://www.pbm.com/~lindahl/cariadoc/recipes2.html