my name in lights

So...I was going to make humble pie. Well actually humble pudding. But I had too many chores and the stuff went out of date today.

So I did what an earlier medieval peasant would have eaten. Because yes this is me in food historian mode.

But first some apologies.

Firstly vegans...this may be of interest but you will struggle to apply it. If it upsets you when I say lamb think artichoke. If I say bacon think facon.  But don't use the recipe...it will be foul.

Secondly for those in search of accuracy ...I use hot sauce and chili to substitute for the shear quantity of black pepper in the original. Black pepper was one of the earliest spices to reach us. It and mustard (proper mustard) and horseradish and others we don't use like arsmart  (makes your arse smart) were used a good deal. This is effectively a devilled dish.

Thirdly the ingredients. ...an apology to the lamb. This is an offal dish. Peasants could get deer offal or beast offal because the Lord let it fall off the carcase (off fall) in fact after a hunt the heart liver and lights (intestines) belonged to the porter.

Also for young folk....when I was a kid braised heart was a regular school dinner. It's why I learnt to cook. To avoid it. Then I grew up.

So here we go. Peasant offal casserole.

 

2 lambs hearts

1/2lb lambs liver

I chopped onion

3 celery sticks

A selection of root vegetables 

3tsp crumbled dried mushrooms.

1tsp dried sage

1tsp dried oregano

1 sprig fresh rosemary

2 bay leaves

2tsp whole grain mustard

1tsp black pepper

3tbs hot sauce

I pt stock

Slice the heart and liver into...well slices. Dip into flour. You need a casserole with a well fitting lid.

Fry the onions till they brown. Seal off the heart and liver. Put everything else in and stir. Pop into an oven at 140c. For 3 hrs.

For those using a cauldron simmer on the side of the fire for 3 hrs. At least.

At the end the heart will be tender and the liver mainly gone. Dress with juice of half a lemon and one thinly sliced chili. Thicken with your choice of agent. I use cornflour as it's quick and easy. A peasant would use bread or a flour and water mix.