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Fricasseed Lamb-stones

A lamb dish cooked with a sauce of veal gravy, butter, flour, lemon, mushroom ketchup, lemon pickle, nutmeg, egg yolk, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fricasseed Lamb-stones

Ingredients

Directions

Prepare and fry

  1. Skin, wash, dry, and flour the lamb-stones.

  2. Fry them in hog's lard until beautifully brown.

  3. Place them on a sieve before the fire.

Make the sauce

  1. In a saucepan, thicken veal gravy with butter and flour.

  2. Add lemon slice, mushroom ketchup, lemon pickle, nutmeg, and beaten egg yolk mixed with cream.

  3. Heat the sauce gently, stirring until hot and white; do not let it boil.

Finish and serve

  1. Pour the sauce over the fried lamb-stones and shake gently near the fire for 1-2 minutes.

  2. Serve immediately in a hot dish and cover.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lamb-stones
Provide the main meat, which browns in the hot fat to form a savoury crust.
Flour
Coats the meat for browning and thickens the gravy into a sauce.
Egg yolk
Enriches and thickens the sauce, giving it a smooth, rich body when heated gently.
Thick cream
Adds richness and silkiness to the sauce, softening its texture.
Veal gravy
Forms the savoury liquid base of the sauce.

The step that matters

Heat the sauce gently. Egg yolk in the sauce will curdle and turn grainy if it boils. Gentle heat with constant stirring thickens it smoothly while keeping it creamy.

“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.

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