| 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)
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