Recipe by Lady of shallot
This is truly wonderful even for modern pallets. We had a medieval pot luck party and this was the hit of the night. I wouldn't have minded curling up with the whole pot myself! It is adapted from an Elizabethan recipe for quelquechose (kickshaws), a type of add anything you like casserole. The oyster-lamb combination is an Elizabethan favorite used in the cookbook "To The Queens Taste".
- 2 1⁄2 lbs lamb, cut into 1-inch cubes and seasoned with salt and pepper (Save any trimmed fat)
- 3 tablespoons butter
- 2 tablespoons lemon juice
- 1 (3 3/4 ounce) can oysters, drained
- 1 (3 3/4 ounce) can smoked oysters, drained
- 3 tablespoons butter, cut into small pieces
- 1⁄4 cup clam juice
- 1 (6 1/2 ounce) can artichoke hearts
- 1 (15 ounce) can white asparagus or 1⁄2 lb fresh white asparagus
- 1 (15 ounce) can asparagus spears or 1⁄2 lb fresh asparagus
- 2 pints white mushrooms, washed and halved
- 3 tablespoons flour, blended into
- 3 tablespoons melted butter
- salt and pepper
Directions See How It's Made
- In heavy skillet, brown lamb in 2 T butter.
- In bowl stir in lemon juice and clam juice with oysters.
- Add lamb to oysters leaving liquid in skillet.
- Sauté mushrooms in drippings with additional 1T butter and any fat trimmings.
- Remove and throw away any remaining fat pieces.
- Add mushrooms and liquid to large oven safe dish.
- Dump lamb, oysters, and mushrooms with liquid into same oven safe dish.
- Dot mixture with butter.
- Cover and bake at 425°F for 15 minutes.
- Meanwhile mix remaining vegetables and heat.
- Reserve in a warm place.
- When done drain liquid into saucepan.
- Heat to boiling.
- Add beurre manie, stirring vigorously over high flame until mixture thickens.
- Check seasoning.
- Add drained vegetables to meat and mix.
- Pour sauce over just before serving.
- Serve piping hot.