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Adapted from De Bors Hede Boke of Cookry
Ingredients
2 Pounds Lamb -- Cubed
2 Cups Beef Broth
2 Cups Fresh Herbs -- Chopped
1 Cup Madeira
1 Small Onion -- Chopped
1/2 Teaspoon Pepper
1/2 Teaspoon Cardamom
1 Pinch Saffron
1 Medium Egg -- Beaten
1 Teaspoon Red Wine Vinegar
Directions
Place all ingredients in stock pot, except egg and vinegar. Simmer for 45 minutes. Remove from heat, ladle in a bit of broth to the egg, beat well and return to the pan. Add vinegar. Stir well and serve.
Recipe submitted by Jim Catanich
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