3 lb leg of lamb, boned
4 tbsp butter
2 tbsp lemon juice
1 1/2 cup hot water (more as needed)
3 lb tiny potatoes
1 butter for frying
1 salt & pepper to taste
Directions
Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb.
butter in pot, add lamb; brown on all sides. Add lemon juice and
allow this to boil. Add 1 c. water, and simmer (add more water as
needed) 45 min. to 1 hr. or until meat is tender and 1 cup liquid
remains. Remove from heat. Cool meat and slice it.
Meanwhile clean potaotes--small round ones, or cut rounds with a
melon baller from large ones. Put potatoes into frying pan and brown
in butter on all sides, then add to pot containing the sauce from the
meat. Add salt & pepper and 1/2 c. water; simmer until all liquid is
absorbed and only the butter remains. Before serving, careully place
meat on potatoes to heat. Serve hot.
Servings: 6 servings
Arni Tis Katsarolas Me Patates (Potted Lamb Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into antiquity, at least as far as early Egypt, and maybe even further. Having said that, mostly, these old cookbooks were just very basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Continuing our culinary historical journey, there were two books dating from the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that is popular today, but instead accounts of the types of food served to the rich and wealthy people of those days. Over the succeeding few hundred years, the upper-class families of the West strove to lay on the best banquets, and consequentially chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications were starting to become popular due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Arni Tis Katsarolas Me Patates (Potted Lamb recipe.
