Hericoc de Mouton

Hericoc de mouton - no. 4 Taillevent
Original Recipe: Sautee your raw mutton in bacon grease and cut it up into pieces together with finely minced onions in a covered pot, stirring often; moisten with beef broth and wine, add verjuice, mace, parsley, hyssop and sage and optionally saffron; boil all together. The neck, shoulder, and breast of mutton is good for this dish.
Per table (10 to a table
No.	Quantity	Item	Per 50		Per 100
500	grams	Lamb, diced	2.5	kilos	5	kilos
2	small/med	onions	10.0	onions	20	onions
10	grams	lard
1.5	cups	beef broth* (stock cubes = liquid)	3.8	cups	7.5	cups
0.5	cups	red wine*	1.3	cups	2.5	cups
4	TBS	verjuice*	10.0	TBS	20	TBS
		*makes enough for 2 tables
0.25	tsp	mace (1/4 tsp)	1.3	tsp	2.5	tsp
4	TBS	parsley	20.0	TBS	40	TBS	about a cup and a half
0.5	tsp	hyssop	2.5	tsp	5	tsp
4	TBS	sage	20.0	TBS	40	TBS
Method
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.