[Sca-cooks] lamb recipes?

[Volker Bach]

Am Freitag, 21. April 2006 05:08 schrieb Stefan li Rous:
> Anne-Marie asked:
> =======
> I just received 18 lbs of homegrown lamb stew meat, and am looking for
> some inspiration...

it's not exactly a stew, but I really liked this. We had it at this year's 
Twelfth Night Coronation:

Lanietus - lamb in wine sauce
recipe carnes eduli vel agni vel vituli. Et incidas pro minuta frustra ad 
quantitatem duorum digitorum. Postea ponas decoqui in aqua bulliente. Et 
quando semel bullierit, pone ibi zucaram, partem optimi vini. Postea bonas 
species trittas detemperantas cum eodem brodio intus  pone. Et quando carnes 
decocte fuerint, deponas ollam de igne et ova bene batuta in scutella cumk 
parvo de illo brodio infrigidato intus pone, distillando suaviter et 
verberando predictum brodium cum cocleari.

Et, si velis, ova predicta potes fortiter coqui in prunis: et vitella eorum 
ovorum tritta in mortario distempera cum eodem brodio et pono loco aliorum 
ovorium. Talis cibus vocatur: lanietus (VII, 40)

Take flesh of kid or lamb or veal and cut it into slices, two fingers thick. 
Then put it into boiling water to cook. And when it has boiled once, add 
sugar and a little of the best wine. Later, add ground spices stirred with 
the same broth. And when the meat is done, take the kettle off the fire and 
add egg, beaten well with a little of the chilled broth, to the bowl, slowly 
dripping it in from above and stirring the mentioned broth with a spoon.

And, if you want, you can also roast the aforementioned eggs in the coals. 
Grind their cooked yolks in the mortar with the same broth and add it in 
place of other eggs. This dish is called 'Lanietus'

While in keeping with the period and setting, this dish was a last-minute 
addition occasioned by the unavailability of geese in sufficient numbers. 
Lamb is not, of course, a typical winter meat even in Southern Italy.

Liber de Coquina, South Italian c. 1310

Giano


	

	
		
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