SC - Bread Machine Trenchers, was Plastic Ware

[Philip & Susan Troy]

I have a candidate:

Monchalet serves 6-8
(The Forme of Cury, A Roll of Ancient English Cookery, c. 1390)

XVI.   Take veel or muton and smite it to gobets. Seeþ it _ gode broth.  Cast þto erbes  yhewe * 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	
1 cup table wine (full red)
3 c. stock or water	
2 c. minced onion
1 tsp. dried herbs (2 tsp fresh)(e.g. thyme, rosemary, hyssop)	
1 Tbl.  powder forte**
5-6  saffron threads(1/8 tsp)	
1 egg, beaten

Braise the mutton/lamb in the stock and herbs.  After 20-25 minutes, add onion and wine.  Let continue to braise till done.  Add powder fort and saffron.  When ready to serve, add to it beaten egg slowly and stir vigorously so as to prevent scrambled eggs.  Serve forth

* Shredded

** Powder forte is a spice mixture mentioned in various period recipes I have not yet been able to find exactly what spices. I use a mixture containing, by weight: 1 part cloves, 1 part mace, 1 part cubebs, 7 parts cinnamon, 7 parts ginger, and 7 parts pepper, all ground, as created by David Friedman in Cariadoc's Miscellany, 1992.

Lamb will not be as strong a flavor as mutton, but as we have discussed here before, modern lamb may be older than that of some Middle Ages times periods/cultures, so could be a useful substitute.

submitted by,

niccolo difrancesco

sca-cooks at ansteorra.org wrote:
> Unto the gathered cooks, greetings
  I've been requested that I prepare approx four days worth of stews for a
huge event in June.  The organiser has said that he basically wants stews
including lamb at the meat, since he has lots of lamb already.  He also
wants stews for the vegetarian factor.  I have a few recipes for lamb
stews, but need some help with the others.  Does anyone out there have good
recipes using lamb and vegetables that are hot and filling, or vegetable
dishes that provide the same?  It doesn't have to be stew since I balk at
serving 'brown goo' every single day, unless the flavour is noticably
different.  We just want something that tastes good and will suit fighters
fighting and spoectators spectating in really cold (possible snow)
temperatures.  Already redacted would be favourite.
Thanx
- -Katerine





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