Oyster -Lamb Kick Shaws ( Elizabethan Casserole)

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".

• Ready In: 1 hr 15 mins
• Serves: 6-10

Ingredients

• 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 3/4ounce) can  oysters, drained
• 1 (3 3/4ounce) can  smoked oysters, drained
• 3  tablespoons butter, cut into small pieces
• 1⁄4 cup  clam juice
• 1 (6 1/2ounce) 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

• Beurre manie

• 3  tablespoons flour, blended into
• 3  tablespoons  melted butter
•  salt and pepper

Directions

1. In heavy skillet, brown lamb in 2 T butter.
2. In bowl stir in lemon juice and clam juice with oysters.
3. Add lamb to oysters leaving liquid in skillet.
4. Sauté mushrooms in drippings with additional 1T butter and any fat trimmings.
5. Remove and throw away any remaining fat pieces.
6. Add mushrooms and liquid to large oven safe dish.
7. Dump lamb, oysters, and mushrooms with liquid into same oven safe dish.
8. Dot mixture with butter.
9. Cover and bake at 425°F for 15 minutes.
10. Meanwhile mix remaining vegetables and heat.
11. Reserve in a warm place.
12. When done drain liquid into saucepan.
13. Heat to boiling.
14. Add beurre manie, stirring vigorously over high flame until mixture thickens.
15. Check seasoning.
16. Add drained vegetables to meat and mix.
17. Pour sauce over just before serving.
18. Serve piping hot.