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Fricasseed Lambstones

Fried lamb pieces served in a veal gravy 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

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. Thicken veal gravy with flour and butter in a pan.

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

  3. Heat the sauce without boiling, then add the fried lambstones.

  4. Shake gently over the fire for 1-2 minutes.

Serve

  1. Serve immediately 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
Provide the tender meat that is the main element of the dish.
Flour
Coats the meat for browning and thickens the gravy into a smooth sauce.
Egg yolk
Enriches and thickens the sauce, giving it a smooth, rich texture.
Thick cream
Adds richness and body to the sauce, softening its flavour.
Veal gravy
Forms the liquid base of the sauce, adding savoury depth.

The step that matters

Heat the sauce without boiling. Egg yolk in the sauce can curdle and turn grainy if it boils, so it should be heated gently until just warm and thickened before the lambstones are added.

“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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