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
Experts have traced the existence of recipes back into the distant past, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just basic hieroglyphic instructions for preparing food.
During the time of the Roman Empire a man called Apicius assembled a number of scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Romans were skilled in the use of many different herbs, including many that are still in use today such as bay, rue and dill. Over the following few hundred years, the powerful families of Wesstern Europe tried to serve up the best banquets, and as a result cooks and their recipes became highly prized. However, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe publications were increasing in popularity due to increased literacy, more free time and disposable income. |
We hope you enjoy this Arni Fricase Me Kremmithakia Ke Maroulia (Lam recipe.
