[Sca-cooks] Any good Lamb recipes?

[Volker Bach]

Am Sonntag, 8. Januar 2006 18:00 schrieb Fairy Tale Designs:
> I was recently asked to cook feast for an event in June. The autocrats had
> requested a main dish with Lamb (with a choice of chicken for those who
> don't like lamb)  Anyway, it is have been some time since I have cooked
> lamb, and then it was a simple roast barded with garlic and rosemary .
> Anyone have any recipe they would like to share? The feat will have about
> 100-150 people.
>
>   I wasn't given any specific region or time that they wanted me to stick
> with, so it is pretty much open. As for a budget, that hasn't been
> determined yet, but I would like to give them a few choices (inexpensive,
> moderate and oh my gosh how much?)

Here is one I served this weekend. It is from the Liber de Coquina (prob. 
Southern Italian, before 1310). The dpownside is that stewed lamb always gets 
tougher than roast

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 wehen 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 cholled 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.  

Giano


	

	
		
___________________________________________________________ 
Telefonate ohne weitere Kosten vom PC zum PC: http://messenger.yahoo.de