[Sca-cooks] Any favorite lamb recipes?

[Deborah Hammons]

I have a couple at home, one for kabobs and one for a leg o lamb.  Will
post when I get off work.  :-))

Aldyth


On Thu, May 29, 2014 at 8:23 AM, Susan Lin <susanrlin at gmail.com> wrote:

> 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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