Ingredients
5 lb lamb leg
FOR STUFFING
4 oz dried apricots
4 oz fresh white breadcrumbs
1 oz butter
1 tbsp clear honey
2 oz onion, chopped
1/4 tsp dried thyme
1/4 tsp salt
1 pepper
1 medium egg, beaten
FOR MARINADE
1/2 lb old carrots, sliced
6 oz onions, sliced
1 bayleaf
3 parsley stalks, crushed
5 fl red wine
Directions
24 hours beforehand, make the stuffing. Chop the apricot coarsely,
mix with breadcrumbs and chopped onions. Melt the butter, pour over,
add honey, salt, pepper and thyme. Mix well together, then mix in
beaten egg.
Make marinade by mixing all the ingredients together.
Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the
cavity loosely. Sew up the opening. Put lamb in a polythene bag long
enough to hold it comfortably. Add bones. Pour over the marinade, tie
the top with a bag seal, sucking out excess air. Stand in a bowl (to
catch leaks). Marinade overnight, turning from time to time.
Preheat oven to 350øF (Mk 4). Remove lamb from marinade and dry well.
Drain marinade and fry vegetables in roasting pan very briefly. Place
lamb on top and roast 25 mins/lb oven ready weight. Baste frequently
with marinade while cooking. Meanwhile make a little lamb stock from
bones.
When done, take out of oven, Remove strings from joint and leave
to rest 15 mins while making the gravy, then carve crosswise. For the
gravy, remove vegetables from roasting tin, pour off roasting
juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return
aqueous part of roasting juices and remaining marinade. Add lamb
stock if needed. Season to taste.
Servings: 8 servings
Colonial Goose Recipe brought to you by Recipe Ideas
Categories: Meat; Poultry
The History of Recipes
We are able to follow the history of `recipes` far back into the distant past, certainly as far back into history as early Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cook books were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. During the time of the Roman Empire a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into starters, entrees and desserts, something that is very familiar to us today. Additionally, he tells us how the Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens such as thyme, mint and dill. As our culinary historical trip moves on a few more years we have two recipe books which date from the 14th Century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals served to the rich and powerful. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in recipe books, some of which still exist in private collections. By the arrival of the 20th century, cooking books are in great demand, mostly due to higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Colonial Goose recipe.
