Skip to main content
Main

Fricasseed Lasibstones

Lamb meat cooked in a creamy sauce of veal gravy, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 Lasibstones

Ingredients

Directions

Prepare the lamb

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

  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, combine veal gravy, flour, and butter; heat gently.

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

  3. Stir until hot and creamy, but do not let it boil.

Finish and serve

  1. Add the fried lambstones and gently shake 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. 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 meat, which browns in fat to develop flavour and a crisp surface.
Egg yolk
Thickens the cream and gravy into a smooth, creamy sauce when heated gently.
Thick cream
Adds richness and body, helping the sauce feel smooth and creamy.
Flour
Thickens the gravy and butter mixture into a sauce.
Veal gravy
Forms the savoury liquid base of the sauce.
Mushroom ketchup
Adds concentrated savoury, umami depth to the sauce.

The step that matters

Stir the sauce without letting it boil. Egg yolk thickens by gentle heating; if the sauce boils, the yolk can scramble and curdle, leaving the sauce grainy instead of smooth and 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.

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes