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Medieval Mawneye

Source of Recipe

Ken


Recipe Introduction

This is one of the meat portions of the medieval feast. Additional recipes are found in: "SaladandDressings", "Bread", "SoupsandStews", "FishandSeafood", "Rice" and "Beverages".

List of Ingredients

1 1/4 Pounds Lean Lamb, Cut Into Small Pieces, 1/2 By 1/2 Inch
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
2 Tablespoons Butter
1 Cup Chicken Broth
1 Cup Dry Lentils
4 Cups Beef Broth
1/4 Teaspoon Cinnamon
1/4 Teaspoon Salt
1/2 Teaspoon Dried Basil
1 Cup Diced Turnip Or Squash
1 Cup Currants
2/3 Cup Figs, Coarsely Cut
GARNISH:
"Gold" Leaves Of Any Edible Plant Such As, Young Celery Leaves Or 6 To 8 Yellow Dandelion Flowers


Recipe

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. Bring lentils to boil in 4 cups of beef broth, reducing heat to low; simmer for 15 minutes. Combine cinnamon, salt, basil and stir into diced turnips or squash. Add turnip or squash, 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.