[Sca-cooks] Any favorite lamb recipes?

[Susan Lin]

My mother used to make a stuffed breast of veal that she probably would
have adapted to lamb.  I might even have the recipe around here somewhere.
 It was a bread stuffing.

Not medieval but perhaps ancient (nobody tell my mother I said that!)

Shoshanah


On Thu, May 29, 2014 at 8:11 AM, Sharon Palmer <ranvaig at columbus.rr.com>
wrote:

> 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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