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
Historians have proved the existance of recipes way back into ancient history, at least as far back as early Egypt, and maybe even further. However, in the main part, these old records were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to experts are some 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 making anyone who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into starters, main meal and dessert, something that is very familiar to us today. Aspicius informs us how the cooks of his times were skilled in the use of a wide range of herbs and spices, including a few you will know such as basil, rue and parsley. As our culinary historical trip moves on a few more years we have two recipe books which were published in the 1300s ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they have no connection with the indian food that appears on menues today, but rather recipes for the types of food prepared by the chefs of the rich people of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices such as rosemary and coriander. These new herbs and spices was responsible for an explosion in recipe manuscripts, some of which still exist in private collections. By the arrival of the 1900s, recipe books were highly popular mostly as a result of better eduction, increased leisure time and disposable income. |
We hope you enjoy this Lamb & Cabbage Casserole recipe.
