Egurdouce of Wool - Revision history

Toad: /* Original Recipe */

2008-08-25T02:47:26Z

Original Recipe

← Older revision		Revision as of 12:47, 25 August 2008
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	==Original Recipe==		==Original Recipe==
	Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth. [[Forme of Cury]] no. XXI		Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of [[canel]]. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth. [[Forme of Cury]] no. XXI

	== Ingredients ==		== Ingredients ==

Ladyadele: /* Cook's Comments */

2008-08-18T21:48:18Z

Cook's Comments

← Older revision		Revision as of 07:48, 19 August 2008
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	I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own [[mead]], and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Forme of Cury'. I have added garlic and sage to the recipe, both were used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid.		I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own [[mead]], and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Forme of Cury'. I have added garlic and sage to the recipe, both were used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid.

	~~Egurdounce~~ was common preparation for rabbit, fish, lamb, duck and kid and would be suitable for most any red meat or fish. Cooking times will vary depending the meat selected.		Egurdonce was common preparation for rabbit, fish, lamb, duck and kid and would be suitable for most any red meat or fish. Cooking times will vary depending the meat selected.

	[[category:recipes]]		[[category:recipes]]

Ladyadele: /* Method */ Removed repetitive comment

2008-08-14T21:33:54Z

Method: Removed repetitive comment

← Older revision		Revision as of 07:33, 15 August 2008
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	==Method==		==Method==
	Melt the butter in a Dutch oven. Brown the lamb shanks, adding fresh ginger, garlic and raisins when the browning is about ¾ done. Add the onions and fry 'til they brown at the edges. Then add all the additional ingredients, save for the bread crumbs. Cover the Dutch oven and simmer for 2 to 3 hours or until lamb shanks are tender, turning occasionally. 15 minutes prior to serving, combine the bread crumbs with some of the liquid from the pot, mixing until smooth. Then add the crumbs to the pot and allow to thicken. Then, serve it forth!		Melt the butter in a Dutch oven. Brown the lamb shanks, adding fresh ginger, garlic and raisins when the browning is about ¾ done. Add the onions and fry 'til they brown at the edges. Then add all the additional ingredients, save for the bread crumbs. Cover the Dutch oven and simmer for 2 to 3 hours or until lamb shanks are tender, turning occasionally. 15 minutes prior to serving, combine the bread crumbs with some of the liquid from the pot, mixing until smooth. Then add the crumbs to the pot and allow to thicken. Then, serve it forth!

	References for Egurdouce: The middle English recipe above is an excerpt from: Forme of Cury by Samuel Peggy 1780 (A Scroll compiled by the cooks of King Richard the II of England, circa 1390) - Project Guttenberg

	==Cook's Comments==		==Cook's Comments==

Toad: /* Ingredients */

2008-08-13T21:25:50Z

Ingredients

← Older revision		Revision as of 07:25, 14 August 2008
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	*¼ c. yellow raisins (sultanas) and/or currants		*¼ c. yellow raisins (sultanas) and/or currants
	*2-3 onions, parboiled and chopped		*2-3 onions, parboiled and chopped
	*1½ c. mead		*1½ c. [[mead]]
	*1 tbsp honey		*1 tbsp honey
	*½ tsp each powdered ginger, and cinnamon		*½ tsp each powdered ginger, and cinnamon

Toad: /* Cook's Comments */

2008-08-13T21:23:58Z

Cook's Comments

← Older revision		Revision as of 07:23, 14 August 2008
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	==Cook's Comments==		==Cook's Comments==
	I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own mead, and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Forme of Cury'. I have added garlic to the recipe, ~~garlic~~ ~~was~~ used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid.		I have modified the traditional recipe; by using whole lamb shanks instead of pieces of lamb. We make our own [[mead]], and I have replaced the red wine and sugar with our own mead and honey. This was a common practice according to 'Forme of Cury'. I have added garlic and sage to the recipe, both were used in many recipes of the time and I have found that the savory flavor brings a nice touch to the lamb that may not be necessary for rabbit or kid.

	Egurdounce was common preparation for rabbit, fish, lamb, duck and kid and would be suitable for most any red meat or fish. Cooking times will vary depending the meat selected.		Egurdounce was common preparation for rabbit, fish, lamb, duck and kid and would be suitable for most any red meat or fish. Cooking times will vary depending the meat selected.

Ladyadele: /* Method */

2008-08-13T21:10:24Z

Method

← Older revision		Revision as of 07:10, 14 August 2008
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	==Method==		==Method==
	Melt the butter a Dutch oven. Brown the lamb shanks, adding fresh ginger, garlic and raisins when the browning is about ¾ done. Add the onions and fry 'til they brown at the edges. Then add all the additional ingredients, save for the bread crumbs. Cover the Dutch oven and simmer for 2 to 3 hours or until lamb shanks are tender, turning occasionally. ~~10 to~~ 15 minutes prior to serving, combine the bread crumbs with some of the liquid from the pot, mixing until smooth. Then add the crumbs to the pot and allow to thicken. Then, serve it forth!		Melt the butter in a Dutch oven. Brown the lamb shanks, adding fresh ginger, garlic and raisins when the browning is about ¾ done. Add the onions and fry 'til they brown at the edges. Then add all the additional ingredients, save for the bread crumbs. Cover the Dutch oven and simmer for 2 to 3 hours or until lamb shanks are tender, turning occasionally. 15 minutes prior to serving, combine the bread crumbs with some of the liquid from the pot, mixing until smooth. Then add the crumbs to the pot and allow to thicken. Then, serve it forth!

	References for Egurdouce: The middle English recipe above is an excerpt from: Forme of Cury by Samuel Peggy 1780 (A Scroll compiled by the cooks of King Richard the II of England, circa 1390) - Project Guttenberg		References for Egurdouce: The middle English recipe above is an excerpt from: Forme of Cury by Samuel Peggy 1780 (A Scroll compiled by the cooks of King Richard the II of England, circa 1390) - Project Guttenberg

Ladyadele: /* Ingredients */

2008-08-13T21:08:21Z

Ingredients

← Older revision		Revision as of 07:08, 14 August 2008
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	*¼ c. yellow raisins (sultanas) and/or currants		*¼ c. yellow raisins (sultanas) and/or currants
	*2-3 onions, parboiled and chopped		*2-3 onions, parboiled and chopped
	*1½ c. ~~of Mead~~		*1½ c. mead
	*1 tbsp honey		*1 tbsp honey
	*½ tsp each powdered ginger, and cinnamon		*½ tsp each powdered ginger, and cinnamon

Ladyadele: /* Ingredients */

2008-08-13T21:07:58Z

Ingredients

← Older revision		Revision as of 07:07, 14 August 2008
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	*3 to 6 lamb shanks		*3 to 6 lamb shanks
	*2 oz. butter		*2 oz. butter
	*2 cloves garlic, ~~minced~~		*2 cloves garlic, crushed
	*1 inch piece of fresh ginger, grated		*1 inch piece of fresh ginger, grated
	*¼ c. yellow raisins (sultanas) and/or currants		*¼ c. yellow raisins (sultanas) and/or currants

Ladyadele: /* Ingredients */

2008-08-13T21:07:44Z

Ingredients

← Older revision		Revision as of 07:07, 14 August 2008
Line 7:		Line 7:
	*3 to 6 lamb shanks		*3 to 6 lamb shanks
	*2 oz. butter		*2 oz. butter
	*2 cloves garlic		*2 cloves garlic, minced
	*1 inch piece of fresh ginger		*1 inch piece of fresh ginger, grated
	*¼ c. yellow raisins (sultanas) and/or currants		*¼ c. yellow raisins (sultanas) and/or currants
	*2-3 onions, parboiled and chopped		*2-3 onions, parboiled and chopped

Ladyadele: /* Original Recipe */

2008-08-13T08:27:40Z

Original Recipe

← Older revision		Revision as of 18:27, 13 August 2008
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	==Original Recipe==		==Original Recipe==
	Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it ~~seeth~~ with a gode quantite of white grece an serue it ~~forþ~~. [[Forme of Cury]] no. XXI		Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth. [[Forme of Cury]] no. XXI

	== Ingredients ==		== Ingredients ==