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Fricasseed Lambstones. No. 1

Fricasseed lambstones simmered in a veal gravy sauce with lemon, mushroom ketchup, 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. No. 1

Ingredients

Directions

Prepare

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

Fry and drain

  1. Fry the lambstones in hog's lard until golden brown.

  2. Place them on a sieve before the fire.

Make the sauce

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

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

  3. Heat the sauce without boiling, then pour it over the lambstones.

  4. Shake the pan near the fire for 1-2 minutes.

  5. Serve in a hot dish.

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
Are the main protein, cooked until golden brown in hot fat.
Veal gravy
Forms the savoury liquid base of the sauce.
Flour
Coats the lambstones and thickens the gravy into a sauce.
Egg yolk
Combined with cream, it enriches and thickens the sauce when heated gently.
Thick cream
Adds richness and body, softening the sauce's texture.
Butter
Adds fat and flavour to the thickened gravy.

The step that matters

Heat the sauce without boiling. The egg yolk and cream in the sauce can curdle or turn grainy if it boils, because egg proteins set and separate under high heat. Gentle heat keeps it 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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