posted by bme 02-03-102 2:41 PM
A Boke of Gode Cookery
http://www.godecookery.com/godeboke/godeboke.htm
Mounton Y-Rosted with Sawse Camelyne: Roast Lamb with Cameline Sauce (15th century English)
Leg of lamb, about 2 - 3 lb.
2 tablespoons of breadcrumbs
1/4 cup of red currants
1/2 cup of red wine vinegar
1/2 tsp. ground ginger
1/2 tsp. of ground cinnamon
1/4 tsp. of ground cloves
1/4 cup of nuts: walnuts and/or almonds
Roast the lamb; then make a sauce with the roast drippings, the above ingredients, and 1/2 cup of boiling water, if needed for the gravy.