Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Lamb's Ears
Game and Offal
Extinct
South

There is some evidence that lamb's ears cooked with sorrel was a known Romany dish.

See: Lamb's Tail Pie
See: Wood Sorrel


Original Receipt in 'The Cook's Dictionary and House-keeper's Directory' by Richard Dolby, 1830

Lamb's Ears Stuffed
Take a dozen lamb's ears soak and scald them when cold dry singe and cook them in a ilanc lor an hour and a half drain and fill them with a farce cuite put the ears into melted butter then roll them in bread crumbs break four eggs into the butter with salt and pepper heat all up together dip the ears into this then roll them again in bread crumbs and fry them of a nice colour take care your pan is not too hot Drain the ears well and serve them on fried parsley

Lamb's Ears with Sorrel
Take about a dozen of lamb's ears this quantity will make a small dish and braise them till tender Take a large handful of sorrel chop it a little and stew it in a spoonful of stock with a small bit of butter Pour in a small ladle of cullis some nutmeg grated and a little pepper and salt stew it a minute twist up the ears nicely and serve




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats