Lamb marinade/recipe (was SC - meat and seafood marinades)
Oughton, Karin (GEIS, Tirlan)
Karin.Oughton at geis.ge.com
Tue Mar 2 07:46:41 PST 1999
> -----Original Message-----
> From: Nick Sasso [SMTP:Njs at mccalla.com]
> Sent: Tuesday, March 02, 1999 3:20 PM
> To: sca-cooks at Ansteorra.ORG
> Subject: Lamb marinade/recipe (was SC - meat and seafood marinades)
>
> 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. See? it [in] gode broth.
> Cast ?to erbes yhewe1 gode wyne. And a qntite of Onyons mynced. Powdo
> fort and Safron. And ayle it w ayren and vions. But lat not see? aft.
>
> 3# Mutton or lamb, cubed 2 cups table wine (red)
> 1 gallon stock or water 1/2 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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