SC - Sauce recipe for Lamb Shanks

[Philip & Susan Troy]

Fra Niccolo wrote:
> 
> A good cameline suace should do you well.  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.
> 

Taillevent recommends salt, cameline, or just verjuice for roast mutton.
I've been looking for possibilities for boiled mutton (I'm assuming you
won't roast your lamb shanks, although I guess you could, if it were
done right) but so far nothing in the early early period sources I've checked.

On the other hand, you might also do well with bukkenade, which can be
made from veal, kid, or chicken. One version of it is basically the
broth you cooked the meat in, minced  onions, herbs, egg yolks to
thicken, and a bit of verjuice or vinegar and salt. Good stuff. I may be
able to post a recipe later. 
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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