How To make Lois'Irish Stew
FROM LOIS FLACK:
------------------------CYBEREALM BBS (315)786-1120------------------------ * * * * * * * 2 lb Lamb, cut in 1-inch cubes
1 lb Potatoes, peeled and cut
- in cubes 1 lb Carrots, peeled and sliced
1 lb Onions, quartered and sliced
2 Bay leaves
1/2 ts Oregano
1/2 ts Thyme, crushed
1/2 ts Rosemary
Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover. SImmer for 1 hour and 30 minutes. Remove the herb bag and serve. Serves 6 to 8. Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
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HOW TO MAKE A TRENCHER
PHOTO CREDIT
Thank you to @tudorcook for the use of the photo of 'The Cockentrice' - (c) Robert Hoare
LINKS TO INGREDIENTS**
King Arthur White Whole Wheat Flour -
Hyssop -
Savory -
Saffron -
SWEET MEASURE
ORIGINAL RECIPE (c. 1390) From The Forme of Cury -
Douce Ame - Take gode cowe mylke and do it in a pot. Take parsel, sawge, ysope, savray and oother gode herbes. Hewe hem, and do hem in the mylke and seeth hem. Take capons half yrosted and smyte hem on pecys and do thereto pynes and hony clarified. Salt it and color it with safron and serve it forth.
MODERN RECIPE (based on the adaptation from Lorna J. Sass in To The King's Taste)
INGREDIENTS
- 3 - 4 lbs capon (or chicken) cut into serving size pieces
- 1/2 Cup flour mixed with 1/2 tsp salt and 1/8 tsp fresh ground pepper
- 3 tbsp oil
- 3 cups milk
- 1/3 cup honey
- 3 tbsp minced fresh parsley
- 2 leaves fresh sage, minced
- 1 tsp hyssop
- 1/2 tsp savory
- 1/4 - 1/2 tsp saffron
- 1/2 tsp salt
- 1/8 tsp fresh ground pepper
- 1/3 cup pine nuts
MODERN METHOD
1. Preheat oven to 350°F/175°C.
2. Dredge fowl in flour mixture.
3. Brown the fowl in oil in a large saucepan until golden on both sides.
4. Combine milk, honey, herbs, salt, and pepper in a bowl.
5. Layer fowl in an oven-safe dish and pour liquid over browned fowl, stirring to combine drippings with the sauce.
6. Cover and simmer in oven for about 20 minutes or until fowl is tender.
7. Remove from oven and stir in pine nuts.
8. Serve it forth.
SOURCES
The Forme of Cury - By Samuel Pegge -
To The King's Taste - Lorna J. Sass -
The Art of Cookery In the Middle Ages - Terence Scully -
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#tastinghistory #foodhistory #capon
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