| 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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