4 lamb chops*
1/2 cup all-purpose flour
1 lb white cabbage, cored, and
1 thinly sliced
2 tbsp butter
1/2 cup hot water
3 tbsp whole black peppercorns
1 *thin round-bone shoulder lamb chop, s, trimmed but w
1 some fat.
Directions
Directions: Directions: Lightly salt the chops, preferably an hour
before you plan to cook them. Oil a heavy casserole that can be
placed on top of the stove and that is just wide enough to hold two
chops.
Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch
layer of cabbage over them, sprinkle with salt and then flour, and
dot with butter. Continue making layers, ending with cabbage and a
little butter. Pour on the hot water.
Tie the peppercorns securely in cheesecloth and lightly bruise them
with a rolling pin, or bruise them with pestle and mortar and put
them in a metal spice-holding ball. Bury the peppercorns in the
casserole.
Cover and bring to the boil. Immediately lower the heat and simmer
very gently for about 1 1/2 hours, until the meat is very tender and
the cabbage almost melted. Remove the peppercorns. Serve with boiled
potatoes.
Servings: 6 servings
Lamb & Cabbage Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Lamb; Main Dish; Meat
The History of Recipes
We can follow the history of written recipes way back into the distant past, at least as far back as early Egypt, and possibly even further. Interesting though that is, generally, these old records were just very basic hieroglyphic or cunieform instructions for preparing food.
Later, there are two recipe books which were published in the 1300s ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals eaten by the rich people of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new culinary ideas prompted a torrent in recipe publications, most of which are now in private cookery archives. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Lamb & Cabbage Casserole recipe.
