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Fricasseed Lamb-stones

Fried lamb pieces served with a veal gravy sauce thickened with butter, flour, 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 the lamb

  1. Skin the lamb stones.

  2. Wash the lamb stones.

  3. Dry the lamb stones.

  4. Flour the lamb stones.

  5. Fry the lamb stones in hog's lard until beautifully brown.

  6. Place the fried lamb stones on a sieve before the fire.

Make the sauce

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

  2. Add a lemon slice to the gravy.

  3. Add mushroom ketchup to the gravy.

  4. Add lemon pickle to the gravy.

  5. Add grated nutmeg to the gravy.

  6. Beat an egg yolk with thick cream.

  7. Add the beaten mixture to the gravy.

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

Serve

  1. Pour the sauce over the fried lamb stones.

  2. Shake gently near the fire for 1-2 minutes.

  3. 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
Main protein; flouring and frying give them a browned, savoury crust.
Veal gravy
Forms the savoury base of the sauce, adding body and meaty flavour.
Egg yolk
Thickens the cream mixture and gives the sauce a smooth, rich texture.
Thick cream
Adds richness and fat, softening the sauce's flavour and texture.
Butter
Enriches the gravy and adds fat for a glossy, rounded flavour.
Mushroom ketchup
Adds concentrated savoury, umami depth to the sauce.

The step that matters

Heat the sauce gently, stirring until hot and white; do not let it boil.. Egg yolk in the cream mixture thickens and can curdle or scramble if overheated, so gentle heat with stirring keeps the sauce smooth.

“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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