Monchelet

MONCHELET. XVI.
Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. cast þerto erbes yhewe gode wyne. and a quantite of Oynouns mynced. Powdour fort and Safroun. and alye it with ayren and verious. but lat not seeþ after.
No.	Quantity	Item	For 40
500	grams	Lamb, diced, or beef	3	kilos
2	med	onions	8	onions
10	grams	lard		lard
1.5	cups	beef broth* (stock cubes = liquid)	3	cups beef broth
0.5	cups	red wine*	1	cup red wine
4	TBS	verjuice*	8	TBS verjuice
		*makes enough for 2 tables
0.5	tsp	thyme	1	tsp thyme
4	TBS	parsley	0.5	cup parsley
0.5	tsp	hyssop	1	tsp hyssop
4	TBS	sage	0.5	cup sage
		Powder fort	pinch	powder fort
1	pinch	saffron	pinch	saffron
			pinch	salt if needed
Preheat oven to 180 degrees C. If using stock cubes, use 1.5 cubes per 1.5 cups water. Heat water and add cubes. Add red wine and verjuice, mix thoroughly. Heat skillet; add bacon grease - enough to coat the pan. Sear the lamb (Use pre-diced) in the bacon fat. Remove and put in casserole dish. Sautee the onions in bacon fat until they are lightly translucent; transfer them to the casserole dish. Add in the broth, to cover the meat. Add in the spices. Mix well, cover, and bake for about 3-4 hours. Check and adjust seasoning - add a pinch of salt if needed. Serve hot.