Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Lean lamb, cut into small 4 c Beef broth
Pieces 1/2" by 1/2" 1/4 ts Cinnamon
1/4 ts Pepper 1/4 ts Salt
1/2 ts Salt 1/2 ts Dried basil
2 tb Butter for sauteing 1 c Diced turnip or squash
1 c Chicken broth 1 c Currants
1 c Dry lentils 2/3 c Coarsely cut figs

--------------------------GARNISH-------------------------------
'Gold' leaves of any edible -celery leaves or 6 to 8
-plant, such as young -dandelion flowers

Salt and pepper lamb and then brown in melted butter.
Add the cup of chicken broth; gently simmer for 45 minutes or until
lamb is tender. Drain.
Wash and pick over lentils to eliminate any stray stones.
Bring lentils to a boil in 4 cups of beef broth, reducing heat to
low; simmer for 15 minutes.
Combine cinnamon, salt, and basil, and stir into diced turnips [or
squash].
Add turnips, currants, and figs to the lentils and cook very slowly
for 10 minutes.
Stir lamb into lentils. Turn out into attractive serving bowl and
garnish with gold leaves or 'plant' with dandelions.

From _Fabulous Feasts - Medieval Cookery and Ceremony_ 1976, 1992
by Madeleine Pelner Cosman George Braziller, Inc. ISBN
0-8076-0832-7 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-16-95

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