Fonnell

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Fonnell

Fonnell is a traditional Medieval recipe for a baked dish of lamb and fowl with hard-boiled eggs in almond milk. The full recipe is presented here and I hope you enjoy this classic Medieval version of Fonnell.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4–6

Rating:

Tags : Lamb Recipes Fowl Recipes British Recipes English Recipes

Original Recipe

Fonnell

(from

A Forme of Cury)

Take Almand⁹ unblanched. grynde hem and drawe hem up with gode broth. take a lombe or a kidde and lahf roſt hȳ. or the þridde part, ſmyte him ī gobet⁹ and caſt hym to the mylke. take ſmale bridd⁹ yfaſted and yſtyned. and do þ⁹to ſug^r, powdo^rr of canell and ſsalt, take zolkes of ayrenn harde yſode and cleene a two and ypaunced with flo^r of canell and floriſh þ^e ſewe above. take alkenet fryed and yfoundred and droppe above with a feþ^r and meſſe it forth.

Modern Redaction

Ingredients:

1 kg roast lamb cut into small chunks
450ml Almond milk passed through a strainer
8 cloves of garlic finely chopped
1 kg roasted small birds (could be pigeon breasts, pheasant breasts, guineafowl breasts, chicken thighs or any combination of these)
6 hard-boiled eggs
½ tsp sugar
½ tsp salt
butter to fry
generous pinch of cinnamon

Method:

Place the pieces of fowl in a roasting dish, place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook from between 20 minutes and 40 minutes depending on the size of the birds.

Add about 50g butter to a large saucepan, melt with gentle head and add the lamb. Add the garlic to this and cook for about two minutes, stirring continuously. Pour-in the almond milk, add the sugar and salt, bring to the boil then simmer gently for about thirty minutes.

Arrange the pieces of fowl on a serving plater, spoon the lamb mixture over the top and garnish with whole egg yolks, sliced egg whites and the cinnamon.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.