Charmarchaunt12

‘Merchants’ Meat’?

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 lb/900 g lean lamb, cubed
  • 6 oz/150

Method

Put the meat in a pan, cover with water, and simmer for some 1½ hours until tender.

Scald the bread with some of the stock, beat until smooth [rub through a sieve], add the salt and herbs, return to the meat, stir while simmering for 5 minutes, then serve.