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Fricasseed Lambstones

Lambstones simmered in veal gravy with mushroom ketchup, lemon, and spices.

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 Lambstones

Ingredients

Directions

Prepare

  1. Skin, wash, dry, and flour the lambstones.

Fry and drain

  1. Fry them in hogs lard until beautifully brown.

  2. Place them on a sieve before the fire.

Make the sauce

  1. Thicken veal gravy with flour and butter over low heat.

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

  3. Stir until hot but do not let it boil.

Combine and serve

  1. Add the fried lambstones and shake gently near the fire for 1-2 minutes.

  2. Serve in a very 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mushroom + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,988 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

Lambstones
Provide the tender meat that is browned and then served in the sauce.
Hogs lard
Conducts heat for frying, browning the flour-coated lambstones.
Veal gravy
Forms the savoury liquid base that the sauce is built on.
Flour
Coats the meat for browning and thickens the gravy into a sauce.
Egg yolk
Enriches and thickens the sauce when stirred in with cream.
Thick cream
Adds richness and body to the sauce, softening its flavour.

The step that matters

Stir the sauce without boiling. Once the egg yolk and cream go in, boiling can curdle the egg and make the sauce grainy. Heating gently keeps it smooth and thick.

“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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