Name: Mawmenye Lentils and Lamb Medieval
Ingredients: 1 1/4 lb Lean lamb, cut into small; Pieces 1/2" by 1/2"; 1/4 ts Pepper; 1/2 ts Salt; 2 tb Butter for sauteing; 1 c Chicken broth; 1 c Dry lentils; 4 c Beef broth; 1/4 ts Cinnamon; 1/4 ts Salt; 1/2 ts Dried basil; 1 c Diced turnip or squash; 1 c Currants; 2/3 c Coarsely cut figs; 'Gold' leaves of any edible plant, such as young celery leaves or 6 to 8 dandelion flowers

Christ has ascended upon high. Think you He would have returned thither with unexpiated sin red upon His garments? Do you suppose He would have ascended to the rest and to the reward of an accomplished work? What! sit at his Father’s right hand to be crowned for doing nothing, and rest until His adversaries are made his footstool, when He has not performed his Father’s will! Absurd! Impossible! His ascension in stately pomp, amidst the acclamations of angels, to the enjoyment of His Father’s continued smile, is the sure proof that the work is complete.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Medieval	Medieval, Lamb, Meats	4	Servings

INGREDIENTS

1 1/4	lb	Lean lamb, cut into small
		Pieces 1/2" by 1/2"
1/4	ts	Pepper
1/2	ts	Salt
2	tb	Butter for sauteing
1	c	Chicken broth
1	c	Dry lentils
4	c	Beef broth
1/4	ts	Cinnamon
1/4	ts	Salt
1/2	ts	Dried basil
1	c	Diced turnip or squash
1	c	Currants
2/3	c	Coarsely cut figs
		'Gold' leaves of any edible plant, such as young celery leaves or 6 to 8 dandelion flowers

INSTRUCTIONS

GARNISH
Salt and pepper lamb and then brown in melted butter.
Add the cup of chicken broth; gently simmer for 45 minutes or until lamb
is tender. Drain.
Wash and pick over lentils to eliminate any stray stones.
Bring lentils to a boil in 4 cups of beef broth, reducing heat to low;
simmer for 15 minutes.
Combine cinnamon, salt, and basil, and stir into diced turnips [or
squash].
Add turnips, currants, and figs to the lentils and cook very slowly for 10
minutes.
Stir lamb into lentils. Turn out into attractive serving bowl and garnish
with gold leaves or 'plant' with dandelions.
From _Fabulous Feasts - Medieval Cookery and Ceremony_    1976, 1992 by
Madeleine Pelner Cosman   George Braziller, Inc.  ISBN 0-8076-0832-7 Typos
by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95 (0117)

A Message from our Provider:

“To dyslexic atheist: There is a dog”