Post by Big Joe on Jan 11, 2024 15:28:10 GMT -5
Ok we got to digging the other day in the old handwritten cookbooks and found one from mom's side - which is very unusual as she did most of her cooking by eye or whatever you call it. I have never heard of this one, but I did make it just as she has it written. but from what I could dig out of her little books is as follows. This was my Great Grand dad's favorite meal starting in the 1930s and he lived till the mid 50s.
Fried Lamb steaks (chops)
Roasted Potatoes
Lazy Rice Pudding.
Lazy rice pudding
2 cups rice
2 cups raisins
1/2 tsp ground nutmeg
2 Tbs sugar
2 tbs Melted butter
Mix rice and raisins and place in a cloth and tie leave room for the rice to expand. Boil for 20 minutes.
Remove from cloth and mix with the spices and butter.
Press into a forming bowl, turn out, slice and serve.
Roasted potatoes
small potatoes, cut in half
salt and pepper
1 tsp each chopped rosemary, thyme, and sliced garlic
3Tbs butter
salt and pepper
Place the Potatoes in a heavy skillet and add the herbs and butter , stir well place the lid on and bake for 20 minutes in a high oven. (400ºf) check and stir every 5 minutes to keep from burning.
Browned Lamb Chops
Lamb chops
Butter
Garlic clove
Salt and pepper then rub with a garlic clove.
Fry in hot skillet making sure not to burn. Cook until desired doneness is reached.
Serve with the sauce covering
Robarts Sauce
3 Tbs Butter
1/2 small onion finely sliced
1 clove garlic, finely chopped
3 Tbs flour
1 Tbs yellow mustard
1Tbs vinegar
1 Lemon, halved, just the juice
In a saucepan add the butter and melt add the onion slices and cook until browned but not burnt.
Add the flour and cook until browned, add the mustard, vinegar and juice of half a lemon.
Boil for 3 minutes then add to the Chops and potatoes.
Serve with the potatoes and pudding as sides.
OK my notes on this.
I know why she used the cloth now too. I used a fancy nonstick pan, and it didn't stick but it made a mess trying to pour the mix into the forming bowl.
Use a lower temp to fry the chops, I had one get some burnt places with the hot skillet thing. But I forgot she used a wood stove so I will adjust for that.
taters were great period. now the Robarts sauce was nice but could have used a dash of Worcestershire sauce.
Now for the big part, I am not a fan of lamb, but this was good, and I will make it again. I think the basic recipe will go great with any red meat, beef, venison, elk etc.
Fried Lamb steaks (chops)
Roasted Potatoes
Lazy Rice Pudding.
Lazy rice pudding
2 cups rice
2 cups raisins
1/2 tsp ground nutmeg
2 Tbs sugar
2 tbs Melted butter
Mix rice and raisins and place in a cloth and tie leave room for the rice to expand. Boil for 20 minutes.
Remove from cloth and mix with the spices and butter.
Press into a forming bowl, turn out, slice and serve.
Roasted potatoes
small potatoes, cut in half
salt and pepper
1 tsp each chopped rosemary, thyme, and sliced garlic
3Tbs butter
salt and pepper
Place the Potatoes in a heavy skillet and add the herbs and butter , stir well place the lid on and bake for 20 minutes in a high oven. (400ºf) check and stir every 5 minutes to keep from burning.
Browned Lamb Chops
Lamb chops
Butter
Garlic clove
Salt and pepper then rub with a garlic clove.
Fry in hot skillet making sure not to burn. Cook until desired doneness is reached.
Serve with the sauce covering
Robarts Sauce
3 Tbs Butter
1/2 small onion finely sliced
1 clove garlic, finely chopped
3 Tbs flour
1 Tbs yellow mustard
1Tbs vinegar
1 Lemon, halved, just the juice
In a saucepan add the butter and melt add the onion slices and cook until browned but not burnt.
Add the flour and cook until browned, add the mustard, vinegar and juice of half a lemon.
Boil for 3 minutes then add to the Chops and potatoes.
Serve with the potatoes and pudding as sides.
OK my notes on this.
I know why she used the cloth now too. I used a fancy nonstick pan, and it didn't stick but it made a mess trying to pour the mix into the forming bowl.
Use a lower temp to fry the chops, I had one get some burnt places with the hot skillet thing. But I forgot she used a wood stove so I will adjust for that.
taters were great period. now the Robarts sauce was nice but could have used a dash of Worcestershire sauce.
Now for the big part, I am not a fan of lamb, but this was good, and I will make it again. I think the basic recipe will go great with any red meat, beef, venison, elk etc.