SC - Lamb marinade/recipe

[Stefan li Rous]

"Nick Sasso" <Njs at mccalla.com> posted what looks like an interesting recipe,
but I have a few questions.

> 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)

Is this  three pounds of Mutton or lamb?

> 1 gallon stock or water * c. minced onion

I think the digestifier is up to it's old tricks. I assume this is 
supposed to be some fraction of a cup of minced onion, but how much?

> 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

1 shredded what?

> pace e bene,
> niccolo difrancesco

Thanks,
  Stefan

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
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