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To Bone a Quarter of Lamb

A lamb quarter prepared with gravy, brisket, fried chops, haricots, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

To Bone a Quarter of Lamb

Ingredients

Directions

Prepare the lamb

  1. Remove the shoulder and bone from the fore quarter of lamb.

  2. Stuff the cavity with fine forcemeat and skewer it into a nice shape.

Make the gravy

  1. In a pot, melt 2 oz. of butter and add 1 teacup of water.

  2. Stir the mixture until the gravy is drawn.

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

Cook and serve

  1. Cut the brisket into pieces and stew them in white gravy.

  2. Cut the long bones into chops and fry them.

  3. Thicken the braise gravy and add haricots, minced truffles, or seasonal vegetables.

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

  5. Surround it with the brisket covered in white sauce and arrange the fried chops around 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

Cream
Thickens the gravy and gives it a rich, white color.
Eggs
Help thicken the gravy and add richness as they set with gentle heat.
Butter
Adds fat and richness to the base of the gravy.

The step that matters

Thicken the gravy with cream and eggs until very white. Eggs thicken when heated but can curdle or turn grainy if the gravy boils. Keeping the heat gentle and stirring steadily gives a smooth, glossy sauce.

“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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