Skip to main content
Main

Boned Quarter of Lamb

A braised boned quarter of lamb served with white gravy, haricots, truffles, and fried chops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Boned Quarter of Lamb

Ingredients

Directions

Prepare the lamb

  1. Bone the shoulder of lamb and stuff it with fine forcemeat.

  2. Skewer the stuffed lamb into a nice shape.

  3. Braise the stuffed lamb with 2 oz. of butter and 1 teacup of water.

  4. Stir the braise until the gravy is drawn.

Make the stew and chops

  1. Cut the brisket into pieces.

  2. Stew the pieces in white gravy.

  3. Thicken the stew with cream and eggs until very white.

  4. Cut the long bones into chops.

  5. Fry the chops.

  6. Thicken the braise gravy.

  7. Add haricots, minced truffles, or seasonal vegetables to the gravy.

Serve

  1. Place the shoulder in the center of a dish with its sauce.

  2. Surround the shoulder with the brisket covered in white sauce.

  3. Arrange the fried chops at the edge.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Lamb + truffletop 17% of all pairs
    Smell alikelow
    Cooked together134 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the cream sauce and give the stew its very white, rich set.
Cream
Adds richness and a smooth body to the white gravy.
Butter
Adds fat and richness to the braise, carrying flavour into the gravy.
Minced truffles
Adds a concentrated earthy aroma to the gravy.

The step that matters

Thicken the stew with cream and eggs until very white. Eggs set when heated, so adding them to a hot sauce too quickly or boiling it can curdle or scramble the mixture. Heat gently and stir constantly to keep the sauce smooth and white.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes