Medieval Recipe

Fancy something different for dinner tonight? Then why not try out this Medieval recipe for Mounchelet. Put on your best doublet, pour yourself a glass of meade and tuck in to this robust culinary delight enjoyed by our ancient ancestors. Rustic and delicious!! Well it makes a change from fish and chips.

Mounchelet
2lb of boned stewing lamb/mutton
2 medium onions finely sliced
1/2 tsp each dried rosemary, thyme, marjoram
1/4 tsp each ginger, cumin, coriander
1 tbsp of chopped parsley
2 tbsp of lemon juice
salt to taste
15 fl oz chicken stock
8 fl oz white wine
2 eggs

Cut the meat into 2" cubes. Put the stock in a pan and bring to the boil. Add the meat and bring back to the boil, skim if required, then add the onions, herbs, spices, salt and wine. Reduce the heat, cover the pan and cook gently for about one to one and a half hours or until meat is tender. Blend together eggs and lemon juice, remove pan from heat and stir in the egg mixture, slowly to thicken it slightly, do not allow to re-boil. Serve with whole boiled potatoes and chunky diced carrot.
Serves 6