Monchalet
(The Forme of Cury, A Roll of Ancient English Cookery, c. 1390)

XVI.   Take veel or muton and smite it to gobets. Seeþ it Ö gode broth.  Cast þto erbes  yhewe ¹ gode wyne. And a qntite of Onyons mynced.  Powdo fort and Safron. And ayle it w ayren and vions.  But lat not seeþ aft.

NICCOLO'S RECIPE

serves 6-8

3# Mutton or lamb, cubed         1 cup table wine (full red)
5-6 saffron threads                   1/2 c. minced onion
3 c. stock or water                   1 Tbl.  powder fort ²
1 tsp. dried herbs (e.g. thyme, rosemary, hyssop)
1 egg, beaten      

Braise the mutton/lamb in the stock and herbs.  After 20-25 minutes, add onion and wine.  Let continue to braise till done.  Add powder fort and saffron.  When ready to serve, add to it beaten egg slowly and stir vigorously so as to prevent scrambled eggs.  Serve forth

¹ Shredded

²  Powder fort is a spice mixture mentioned in various period recipes I have not yet been able to find exactly what spices. Some use Cariadoc's mixture containing, by weight: 1 part cloves, 1 part mace, 1 part cubebs, 7 parts cinnamon, 7 parts ginger, and 7 parts pepper, all ground, as created by David Friedman in Cariadoc's Miscellany, 1992.

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