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
Written recipes as an idea can be traced way back into the far past, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which recount 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 people feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. He also recounts how the Roman chefs used many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an outbreak in books on cookery, some of which still exist in academic collections. Over the succeeding few centuries, the powerful and wealthy tried to serve up the most extravagent banquests, and as a result chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe publications really came of age. 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 publishing the recipes that were being prepared for the better households. When we get to the 20th century, cookbooks are increasing in popularity as a result of increased literacy, more spare time and a general increase in wealth. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all 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.
