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 `recipes` far back into distant history, certainly as far back as pharonic Egypt, and possibly even further. Having said that, mostly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe 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 those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvre, main course and desserts, a very modern way of dining. Additionally, he describes how the cooks of Roman times used a wide range of aromatic flavours, including a few you will know like bay, rue and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting books which were published in the 14th Century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are not about the indian curry that we all know today, but rather descriptions of the types of meals eaten by the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, such as parsley, basil and rosemary. These new herbs and spices prompted an increase in books on cooking, most of which still exist in private collections. During the succeeding few hundred years, the upper-class families of Europe competed with each other to serve up the most extravagent banquests, and because of this cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking books are in high demand, as a result of higher levels of literacy, people having more spare time and being a little richer. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Arni Fricase Me Kremmithakia Ke Maroulia (Lam recipe.
