[Sca-cooks] Any favorite lamb recipes?

[Sharon Palmer]

>I got a lamb breast/side at my local grocery
>
>Any suggestions on how best to cook it? Either modern or period recipes.

 From Rumpolt:

Lamb 8.  A stuffed lamb breast to grill or to cook/ be it yellow or 
white/ or to made in a pie/ as is described before to make breast/ 
from a calf/ be it with lemon/ parsley root/ or white small broth/ 
that is made with egg yolks/ or also in a black pepper (sauce).

And the calf recipe:
Kalb  20.  To stuff veal breast.  Cut a little salted bacon/ and 
onions together/ also green well tasting herbs/ and take an egg five 
or six/ and beat it well together/ and take a little clear butter in 
a pan/ make it warm/ and put the eggs in the pan/ and make a 
scramble/ and make it rather hard/ put it with the bacon/ and chop it 
together/ But if you make a scramble and have no butter/ then cut a 
bacon and render it/ and when you have rendered it/ then do not pour 
it/ and let it stay like this/ that the bacon stays with it/

But if you will cut onions in it/ then sweat them in it/ and when it 
is sweated/ that it is not black/ then break the eggs in it/ and make 
a scramble/ because it is better tasting/ than when you make a 
stuffing.

And if you make a scramble with the butter/ then chop it together 
with the bacon/ with well tasting herbs/ then take pepper/ and a 
little saffron/ and an egg or two/ that are raw/ and also chop it 
together/ and salt it not much/ because the bacon is already salted/ 
otherwise you will soon over salt it.  You might make the stuffing 
yellow or white/ as it is good in both ways/

Stuff the breast/ and skewer it closed with a wooden (skewer)/ that 
it does not come out/ and set it to (the fire) with a water/ and when 
the water boils/ then lay it in/ and let it simmer/ until it is 
nearly done/ and see that it does not over cook/ that one can clean 
it off/ and when you have cleaned it/

then lay it in a clean tinned fish kettle/ and pour the broth again 
on it/ If you have little broth/ then pour a beef broth on it/ and 
cut a clean parsley root in it/ and cut the core out of it/ simmer it 
in the parley/ put a little mace in it/ and also a whole pepper/ and 
let it simmer with it/

and brown a little flour in it/ that the broth becomes somewhat 
thick/ and when you are nearly ready to dress it/ then cut green well 
tasting herbs in it/ and throe in an unsalted fresh butter in it/ and 
let a boil open with it together/ 

and when you want to dress it/ as it then boiled long/ then the herbs 
will be pale/ and when you dress it on the dish/ then throw a green 
parsley over it/ that is chopped small/ and see/ that you did not 
over salt the soup/ then it will be well tasting and good.


Kalb 21.  When you want to cook a breast in another manner/ then take 
salted bacon/ and cut it small with green herbs/ and take ginger with 
it/ also a little ground pepper/ and chop it together.

Also take three or four yolks of the eggs/ and do not over salt the 
filling/ because the bacon is already salted/ stuff the breast with 
it/ set it to (the fire) in a water/ and let it simmer/ and when it 
is completely cooked/ then clean it off/

and then pour the broth on it again/ and let simmer again/ check the 
broth/ if it is well tasting or not/ and also see / that is it not 
over salted/ Because when one boils it dry/ it is commonly over 
salted/

Take egg yolks one or ten/ and stir it together/ and take a little 
vinegar with it/ and when the breast simmers/ the pour it in the 
broth/ and do not let it come completely to a boil/ also put in a 
fresh butter/ that is not melted/ then the broth will be nicely 
smooth/ and stay white/ if you let it simmer long then the eggs will 
curdle/ then you have twice the work/ that you must strain it/ that 
it is again smooth/ and when you will dress the breast/ then pour the 
yolks with the vinegar in it/ then it goes quickly from place 
(quickly is overdone)/ then the broth becomes nicely thick from the 
eggs/

and when  you will dress it/ then pour the broth over it/ But if you 
would rather sprinkle with finely chopped parsley/ you might do that/ 
or might leave it.

Then you might also prepare a stuffed breast as a roast/ make the 
stuffing a little yellow/ and take no more to it/ as is now 
described/ then it is also good.

And one for mutton, doesn't give directions for the stuffed breast, 
but for a sauce to serve with it:
Hammel 10.  To prepare a stuffed breast from mutton.  Take sour milk/ 
beat eggs into it/ and a little flour and vinegar/ set it on the 
fire/ and stir it together/ until it comes to a boil/ and when it has 
boiled/ then strain it through a hair cloth/ and when the breast it 
cooked/ one pours the broth over the top/ put in a little unmelted 
fresh butter/ let a boil open with it (come to a boil)/ then it is 
good.  Such a broth is good over various meat/ that are boiled.

Ranvaig