Mawmenye Lentils And Lamb Medieval

Lest we be “terrified by our adversaries,” it is well to remember that Satan’s power is not inherent but permitted (Rom. 13:1). It is not unlimited, but controlled (Job 1:12; 2:6). It is not invincible, but broken (Luke 11:21-22). It is not assured of success, but is surely doomed (Rev. 20:2-3). Satan knows well that there is no ultimate victory for him. The pronounced sentence has only been postponed. But he works to hinder and postpone Christ’s final triumph. We can rejoice in the certainty of John’s assurance: “Greater is he that is in you, than he that is in the world” (1 John 4:4).

Oswald Sanders

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

INGREDIENTS

1 1/4	lb	Lean lamb, cut into small
		Pieces 1/2" by 1/2"
1/4	t	Pepper
1/2	t	Salt
2	T	Butter for sauteing
1	c	Chicken broth
1	c	Dry lentils
4	c	Beef broth
1/4	t	Cinnamon
1/4	t	Salt
1/2	t	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

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)

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