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154 A lamb Of Another Sort

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

154 A lamb of another sort. Make it exactly as the preceding description, cover it, however, with a multicolored covering. It is made like so: Take eggs, put the whites separate from the yolks, beat the eggs, put some salt into it and sugar, take a pan, put pure fat into it, let it become hot, pour the fat completely out of the pan, put the egg white into it, let it run here and there around the pan, hold it over the fire, not too long, however, only until it begins to quiver. Afterward hold the pan on the fire, until it becomes dry, and hold it not too near, so that it remains white, and make in this way as many pancakes as you wish. Do not make them too thick, not thicker than a thin cloth. Afterwards make the yellow ones exactly like this, put saffron in the egg yolks. Brown is made precisely so, take cherry jam strained through with the eggs and make pancakes out of it. So you have four colors, cover the lamb with them and cut the colors according to the length, as wide as you would like. After that take cinnamon sticks, make small nails out of them, push them with the thick end into Strauben batter, which should be yellow and fry them in fat, then they have buttons. If you would like, you can gild or silver them. Then take hard-cooked eggs and cut them open at the end, take the fried cinnamon sticks, stick them through the tips of the eggs and fasten the colors in the fashion on the lamb. And color half the eggs yellow and leave the others white. Make a fence from good spices around the lamb, put the lamb on the board. After that take smoked meat, that is very red, cook it and cut off the outside. Chop it very small, then take eggs, cook them hard, cut them apart, the white from the yellow, chop each by itself, and when the lamb is ready, then put the white on one side of the board and the yellow on the opposite side, in one place or the other lay the whole hard-cooked eggs on it and also the pancakes, also if you have it or want it, honey. This lamb is better for eating than that described earlier. When the meat is prepared in this way, it does not become ugly and everything is edible except the board.


Other versions of this recipe:

For sheep (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

A Dish of Auhashi of Fat Ram (An Anonymous Andalusian Cookbook)

AUXERRE MUTTON (or Supper Mutton) (Le Menagier de Paris)

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