Egurdounce was common preparation for rabbit(Conynges), fish, lamb, duck and kydde(goat) and would be suitable for most any red meat or fish, cooking times will very dramaticly depending the meat selected and if it is cut into peices as the original recipe suggests.
Toad’s Recipe for Egurdouce of Wool, was the winner of the culinary competition for Highlands War XIV. The recipe is dated to the 1390 cooking scrolls of England's King Richard the Second. Included are the referances used in the submition to the judges.
3 to 6 Lamb Shanks (osso bucco), 2 tbsp butter, ¼ cup yellow raisons and/or currants, 2-3 onions, 1 ½ cup of Mead, 1 tbsp Honey, ½ tsp each powdered ginger, and cinnamon, 1 tsp salt, ¼ tsp pepper, ¼ tsp sage, 2 cloves garlic, about a 1 inch square of fresh ginger, 2 tbsp breadcrumbs
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. The cooking process for Highlands begins by using approx. 2oz of butter in a Dutch oven; brown the lamb shanks adding fresh ginger, garlic and raisons when the browning is about ¾ done. In a separate pot parboil the onion remove and cut into pieces. Add the onions and allow to the onions to brown at the edges. Then add all the additional ingredients, save for the bread crumbs that will be used at the end of the cooking process. Sage is noted in the Egurdouce recipe in a Pleyn Delit it adds complexity to the dish. Cover the Dutch oven and simmer for 2 to 3 hours or more turning the lamb shanks occasionally until tender. 10 to 15 minutes prior to serving add the bread crumbs that are used to thicken the liquid by taking some of the liquid from the pot mixing with the bread crumbs until smooth and then reincorporating it to the pot, allow it to thicken. Serve it forth! Bon Appetite.
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
Pleyn Delit – Medieval Cookery for Modern Cooks (Second Edition) by Hieatt, Hosington and Butler - UT Press
The Medieval Cookbook by Maggie Black – British Museum Press
--Toad 07:58, 13 August 2008 (EST)
Lady Adele, very nicely done! --Toad 06:52, 14 August 2008 (EST)