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madbakerThis week's Resolution Recipe: Lamb Auxerre.
1.5 lbs boneless stewing lamb
1 small bunch parsley, stemmed
3 Tbsp breadcrumbs
1/2 tsp fine spice mixture (pepper, cinnamon, ginger, saffron, cloves)
Cut the meat into bite-size chunks and place in a pot. Just cover with water and add salt to taste. Bring to the boil, lower the heat, and simmer for an hour until the meat is tender. Strain, reserving liquid.
Soak the breadcrumbs in a couple tablespoons cooking liquid. Grind the parsley with the breadcrumbs and any additional cooking liquid as needed to form a smooth sauce.
Place the meat back in the pot with the sauce and stir in fine spice. Simmer over low heat for a couple minutes to permeate the sauce and serve.
What worked: It was fine. Not that exciting but I don't think it was meant to be. Relatively easy once I got around to it. It stayed surprisingly green; I guess the breadcrumbs stabilize the ground parsley perhaps?
I chose to substitute (unflavored) breadcrumbs for grinding bread. The original citation didn't strain out the water; but despite not spelling that out, I read this as "boiled lamb with sauce", not "lamb soup flavored with sauce" which is what the interpretation did.
What didn't: I was planning to make this several times. A number of things intervened (not making dinner that night, not wanting to make dinner that night, forgetting that this needed an hour to cook...) but that's not the recipe's fault.
I kept wanting to add vinegar and garlic to make it more interesting, but that would change the recipe. I'd probably add a bit more spice mixture.
Will I make it again? Probably. It's easy enough and not scary, not that "not scary" is an issue in our camping group. I could even do this ahead to keep in a thermos for Friday night.
Cut the lamb into pieces, then wash it and cook it in water, then grind a lot of parsley and some bread, strain, and put it in a pot with spices. (Menagier, 1390s)
1.5 lbs boneless stewing lamb
1 small bunch parsley, stemmed
3 Tbsp breadcrumbs
1/2 tsp fine spice mixture (pepper, cinnamon, ginger, saffron, cloves)
Cut the meat into bite-size chunks and place in a pot. Just cover with water and add salt to taste. Bring to the boil, lower the heat, and simmer for an hour until the meat is tender. Strain, reserving liquid.
Soak the breadcrumbs in a couple tablespoons cooking liquid. Grind the parsley with the breadcrumbs and any additional cooking liquid as needed to form a smooth sauce.
Place the meat back in the pot with the sauce and stir in fine spice. Simmer over low heat for a couple minutes to permeate the sauce and serve.
What worked: It was fine. Not that exciting but I don't think it was meant to be. Relatively easy once I got around to it. It stayed surprisingly green; I guess the breadcrumbs stabilize the ground parsley perhaps?
I chose to substitute (unflavored) breadcrumbs for grinding bread. The original citation didn't strain out the water; but despite not spelling that out, I read this as "boiled lamb with sauce", not "lamb soup flavored with sauce" which is what the interpretation did.
What didn't: I was planning to make this several times. A number of things intervened (not making dinner that night, not wanting to make dinner that night, forgetting that this needed an hour to cook...) but that's not the recipe's fault.
I kept wanting to add vinegar and garlic to make it more interesting, but that would change the recipe. I'd probably add a bit more spice mixture.
Will I make it again? Probably. It's easy enough and not scary, not that "not scary" is an issue in our camping group. I could even do this ahead to keep in a thermos for Friday night.
