White Lamb Fricassee

Leg of Lamb
Stock (White Gravy)
1 Shallot
2 Egg Yolks
3 tbsp Cream
Capers
Parsley
Lemon
Mushrooms
Butter
Flour
Nutmeg
Salt

Part roast the lamb and allow to cool.
Cut the lamb into slices.
Place the lamb into a saucepan, add a little stock, a finely chopped shallot and a few chopped capers.
Season with salt and nutmeg.
Boil until cooked.
Beat the egg yolks and cream together and add a little chopped parsley.
Add the mixture to the saucepan and shake until thickened, but do not allow to boil.
If the sauce is not thick enough, add a paste made from butter and flour to thicken the sauce.
Garnish with mushrooms, oysters and lemon.

A Fricassy of Lamb White

Take a leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, a shallot shred fine, a little nutmeg, salt, and a few shred capers; let it boil over the stove whilst the lamb is enough; to thicken your sauce, take three spoonfuls of cream, the yolks of two eggs, a little shred parsley, and beat them well together, then put it into your stew-pan and shake it whilst it is thick, but don't let it boil; if this do not make it thick, put in a little flour and butter, so serve it up.
Garnish your dish with mushrooms, oysters and lemon.
English Housewifry - 1764

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HistoricMeat

White Lamb Fricassee

A Fricassy of Lamb White

Historic
Meat