[Sca-cooks] Any favorite lamb recipes?
Sharon Palmer
ranvaig at columbus.rr.com
Thu May 29 07:11:24 PDT 2014
>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
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