5 lb shoulder or back of lamb
3/4 cup butter
10 each scallions
1 water as needed
1 coarse salt
3 each heads of lettuce
2 tbsp dill, chopped (or to taste)
1 salt & pepper to taste
2 each egg yolks
2 each lemons, juice only
Directions
Cut lamb into serving-size strips. Place in pot with the butter.
Clean scallions; chop the white part into small pcs. and the greens
into larger ones (abt. 1 1/2" long); add to meat. Add 1/2 c. water
and a little coarse salt; cook over med. heat for abt. 1 hr.
Clean lettuce and cut into 2-inch pcs.
As soon as meat has absorbed the water it will begin to brown in
the butter but do not let the scallions brown. Add dill, lettuce,
salt & pepper. Cover pot and simmer over low heat for abt. 15 min. If
it is needed, add a little water toward the end of the cooking time
(not in the beginning, because then the lettuce will exude water).
Beat egg yolks with 2 tb. of water, add the juice from the lemons,
and beat it in well. Add a little of the liquid from the pot, beating
constantly. Pour this sauce back into the pot and shake the pot
gently to mix the sauce with the food. Serve immediately.
Servings: 6 servings
Arni Fricase Me Kremmithakia Ke Maroulia (Lam Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Meat; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes back into the distant past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient records were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During Roman times 25BC a man called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the cooks of his times used many different aromatic flavors, including a few you will know such as thyme, rue and dill. Closer to modern times, there are a couple of interesting books from the fourteenth century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that is popular today, but rather descriptions of the types of food eaten by the upper classes. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices like parsley and basil. These new foods and tastes created a surge in books on cooking, many of which still exist in academic collections. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to serve up the best banquets, and because of this the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications were in great demand, due to higher levels of literacy, people having increased free time and being a little richer. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Arni Fricase Me Kremmithakia Ke Maroulia (Lam recipe.
