The inclusion of fruit in meat dishes had been common in Britain since the Middle Ages when dried fruits and cooking methods were introduced from the Middle East during the Crusades. The custom continued until the end of the seventeenth century. This recipe is based on Hannah Wooley’s in The Cook’s Guide (1664)
Equipment
Weighing scales
Measuring jug
Frying pan
Shallow dish
Cast iron casserole
Small mixing bowl
Preparation method
Rub the meat all over with the grated nutmeg and season well with pepper.
Place the lard in the frying pan and heat until hot. Add the meat and brown thoroughly on all sides. This needs to be done in batches as an overfilled frying pan will result in the meat being steamed rather than fried. Remove to the shallow dish and set aside while you brown the remaining meat, transferring each batch to the shallow dish as you go.
Transfer the meat to the casserole and add the grapes, dried fruit and wine.
Bring to the boil, reduce the heat and simmer gently for 45 minutes or until the lamb is very tender.
To make the caudle place the egg yolks and vinegar in the small mixing bowl and whisk together thoroughly.
When the meat is ready gradually stir in the caudle.
Add salt to taste and simmer for a further few minutes, stirring constantly.
