Recipe - Mawmenye Lentils And Lamb Medieval

1 One fourth pound Lean lamb, cut into small
Pieces 1/2" by 1/2"
One fourth teaspoon Pepper
One half teaspoon Salt
2 tablespoon Butter for sauteing
1 cup Chicken broth
1 cup Dry lentils
4 cup Beef broth
One fourth teaspoon Cinnamon
One fourth teaspoon Salt
One half teaspoon Dried basil
1 cup Diced turnip or squash
1 cup Currants
2/3 cup Coarsely cut figs

GARNISH
'Gold' leaves of any edible
plant, such as young
celery leaves or 6 to 8
dandelion flowers

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 minced 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 0807608327 Typos
by Jeff Pruett Submitted By JEFF PRUETT On 051695 (0117)