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

[Oughton, Karin (GEIS, Tirlan)]

> -----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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