Lamb: Mouton y-Roasted with Sawse Camelyne (Roast Lamb with Cameline Sauce)

posted by bme 02-03-102 2:41 PM

A Boke of Gode Cookery
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.

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