Submitted by Tara Seer
11/4kg salt cured pork
100g sugar
water
Put the joint into large pan. Cover with cold water and bring to a boil. Add brown sugar, cover and simmer for 1 hour per kilogram, plus an extra hour.
Cool the liquid overnight.
The next day, remove and cut off the skin. Dust with wholemeal flour and serve cold with a salad.
Submitted by Kynwric
1 shoulder of lamb
2 lamb shanks (the shanks had bones in them, whereas the lamb shoulder is boneless).
1 cup pine nuts (crushed fine into a paste. easy to do as they are very moist.)
1 cup currants
3 egg omlette fried in bacon fat
i cup shredded mozerella cheese
chicken skin - I used chicken skin because I was unable to find sheeps cauls
Roast the meat, then chop it very fine. Chop the egg omelette into small pieces and add to the meat mixture. Next mix the pine nuts, currants and cheese together and add to the meat and egg mixture. Mold the meat mixture to one of the lamb shank bones. Next, wrap the chicken skin around the molded stuffing, and sew the skin together using bamboo skewers.
Baked this stuff shoulder of mutton until the skin is cooked. Approx. 45 minutes at 375*.
Submitted by Kynwric
1 lb. lean ground lamb
garlic salt
ground pepper
Fill a 4 quart pot 3/4 full with water, add a tsp of salt and bring to a rolling boil.
Put garlic salt and pepper on the ground lamb, to taste, and form it into small balls, about the size of a melon baller.
Place the meatballs in the boiling water and cook them for 5-10 minutes until they float or until one that you taste is cooked.
For a large feast, freeze them and reheat them later, serving them with the Saracen Sauce. (See Below)
2 cups onion soup or beef stock, strained
1 cup red wine
1/2 tsp ground pepper
1/2 tsp mace
1/2 tsp cinnamon
1/4 tsp ground cloves
5 oz currants
1 Tbsp sugar
1/4 tsp red food coloring
----------------------------------
1 tsp ground ginger
1/4 cup white vinegar
1/2 cup breadcrumbs
In a large saucepan combine all the ingredients above the dotted line. Bring to a boil and simmer for 10-15 minutes, possibly longer. When ready to serve, add the ginger, vinegar and stir well. Remove from heat and add in breadcrumbs, just enough to thicken sauce slightly.
Pour this over the meatballs or serve on the side.