SC - Sauce recipe for lamb shanks

[Elysant at aol.com]

- -Poster: <Elysant at aol.com>

>A good cameline suace should do you well.

This was the sauce I made at Pennsic this year when Lord Ras cooked his 
"infamous" lamb dish for the Cooks' Gathering. :-) 

>You can find recipes for same in Pleyn Delite, The Medieval Kitchen, and, I 
believe, >the miscellany.  I'll post my own version this evening at home, if 
needed or wanted.

The one I prepared was from Page 108 of  Le Viandier deTaillevant, in Volume 
II of Duke Cariadoc's Collection.

Elysant
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