SC - Lamb recipe and vegetable stew recipe request

[Browning, Susan W.]

Greetings the list!

http://pw2.netcom.com/~dchesty/pepperers.html

There is a note that the site will be moving soon, as well as having a new
mailing address.

Eleanor d'Aubrecicourt

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Elaine Koogler
Sent: Monday, April 17, 2000 8:42 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - Lamb recipe and vegetable stew recipe request


The Pepperer's Guild sells a very nice version of Poudre Fort that I've used
for a number of dishes to a very good advantage.  I don't have the URL at
hand, they do have a web site.  Can someone supply this?

Kiri

grizly at mindspring.com wrote:

> 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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