Lamb marinade/recipe (was SC - meat and seafood marinades)

[Nick Sasso]

Here is a Lamb recipe that  I recommend.  It is not for whole lamb, but braised pieces.  It coul also be done with a roast, but I cannot predict the results.  Do not overcook as this can get tough and tasteless.  Serve medium at most.  My redaction follows the original text.

Monchalet
(The Forme of Cury, A Roll of Ancient English Cookery, c. 1390)

XVI.   Take veel or muton and smite it to gobets. Seeþ it [in] gode broth.  Cast þto erbes  yhewe¹ gode wyne. And a qntite of Onyons mynced.  Powdo fort and Safron. And ayle it w ayren and vions.  But lat not seeþ aft.

3# Mutton or lamb, cubed 2 cups table wine (red) 
1 gallon stock or water ½ c. minced onion 
1 tbl dried herbs (e.g. thyme, rosemary, hyssop) 1 tsp. powder fort 
pinch saffron (4 threads) 2 eggs 

Braise the mutton/lamb in the stock and herbs.  After 15-20 minutes, add onion and wine.  Let continue to braise till done.  Add powder fort and saffron.  When ready to serve, add to beaten eggs slowly and stir vigorously so as to prevent scrambled eggs.  Serve forth

¹ Shredded

pace e bene,
niccolo difrancesco
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     
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