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 are able to read the history of written recipes way back into the far past, certainly as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, main course and dessert, a very modern way of dining. He also describes how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and dill. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for a torrent in recipe manuscripts, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich and powerful families of the West competed to serve up the most exotic banquets, and as a consequence, chefs and their recipes could command a high salary. However, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery books are in great demand, mostly due to more people being able to read, leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Lamb & Cabbage Casserole recipe.
