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 possible to track the history of meal recipes way back into antiquity, certainly as far back into history as the Egyptians, and potentially, even further back. Having said that, generally, these early cookbooks were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to food historians is a collection of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, we have two interesting recipe books dating from the fourteenth century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of food on the menues of the rich. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new spices and herbs caused an explosion in books on cooking, most of which are now in private libraries. For the next few years, the upper-class families of Wesstern Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Arni Fricase Me Kremmithakia Ke Maroulia (Lam recipe.
