Mawneye Mawneye is a traditional Medieval Stew typically served as part of a banquet.It is rich, nourishing, and a good tonic in Autumn and Winter. Ingredients: Lamb, cut into cubes, 500 grams (1 lb.) Pepper & Salt (to rub into the Lamb) Butter (or Oil), 2 tablespoons (to saute) Chicken broth 1 cup Beef…
Cooking Animal Organs It amuses me that so many westerners are put off when they see traditional cultures that use every part of an animal once it’s killed. Often, live chickens are bought at the market, taken home, killed, and all parts are used. The organs can be cooked as meat or added with the…
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