Ingredients
2 lb lamb stew meat
1/4 lb bacon
4 hamburger buns
4 tbsp roquefort (heaping measure) =or=- b, lue cheese
1 mustard
1 mayonnaise
Directions
COARSELY CHOP THE BACON. Pass both bacon and lamb through a meat
grinder fitted with a medium cutter. Scrape into a bowl, mix well and
form into 4 patties. Place in the refrigerator, covered, to chill for
20 minutes. Heat a large heavy skillet to almost smoking. Add the
patties, reduce heat to medium and cook 3 minutes. Turn and continue
to cook 2 minutes more. Place a tablespoon dollop of cheese on each
patty, cover and cook another 1-to-2 minutes. Remove the patties from
the heat and place on hamburger buns. Serve immediately and offer
mustard and mayonnaise.
Servings: 4 servings
Lamb Cheeseburgers Recipe brought to you by Recipe Ideas
Categories: Cheese; Lamb; Meat; Stew
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, at least as far back into recorded history as the early Egyptians, and possibly even further. In practice though, these, early recipes were just primitive pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of clay tablets in Sumerian describing the making 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 exhilarated. Much later, in Roman times a roman called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, a very modern way of dining. Aspicius informs us how the cooks of his times were skilled in the use of a good variety of spices and herbs, including many that are still in use today such as bay, fennel and parsley. Continuing our culinary historical journey, there were a couple of interesting books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the curry that we all know today, but rather accounts of the types of meals on the menues of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new tastes created a torrent in manuscripts on food, most of which are now in private libraries. Over the succeeding few hundred years, the rich and powerful families of Europe competed with each other to offer the best banquets, and because of this cooks and their collection of recipes were much in demand. However, it was during the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and recording popular recipes of the day. When we get to the twentieth century, cookery publications are in great demand, due to higher levels of literacy, more free time and having more disposable income. The TV revolution brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Lamb Cheeseburgers recipe.
