Lamb Hakel-Lummels

Ingredients

• a lamb's head
• haslet
• 1 tablespoonful salt
• 1 teaspoonful pepper
• 2 onions
• 1 small carrot
• a bouquet
• 2 ounces butter
• 1 tablespoonful flour
• 2 cupfuls broth from the haslet
• 1 cup white vinegar
• 2 tablespoonfuls sugar

Method

1. 1

   Place a lamb's head and haslet in a saucepan, cover with boiling water, add salt, pepper, onions, carrot, and bouquet; cover and cook slowly until tender.

2. 2

   Remove meat from the head, cut into small pieces, and haslet into 1-inch pieces.

3. 3

   Melt butter in a saucepan, add chopped onion, cook 5 minutes without browning; add flour, stir 2 minutes; add broth, vinegar, and sugar, boil a few minutes; add meat, cook 5 minutes; taste and adjust seasoning, serve with potatoes or dumplings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 208. The excerpt below is the record exactly as published.

Lamb Hakel-Lummels. — Place a lamb's head and haslet in a saucepan, cover with boiling water, add 1 tablespoonf ul salt, 1 teaspoonf ul pepper, 2 onions, 1 small carrot, and a bouquet ; cover and cook slowly tUl tender. When done take it from the saucepan, remove all the meat from the head, cut it into small pieces, and the haslet into 1-inch pieces. Melt 2 ounces butter in a sauce- pan, add 1 fine-chopped onion, cook 5 minutes without browning ; add 1 tablespoonf ul flour, stir 2 minutes; add 2 cupfuls broth from the haslet, 1 cup white vinegar, 2 tablespoonfuls sugar, boil a few minutes ; add the fine-cut meat, cook 5 minutes ; then taste if necessary, add salt and pepper, and serve with potatoes or farina dumplings. Lamb Haslet^ Braised.— Chop 1 onion exceedingly fine, mix it with 1 tablespoonf ul seasoning salt ; cut 4 ounces larding pork into strips half a finger thick, roll the slices of pork in the seasoning ; make 6 incisions in the liver and 3 in the heart with a small pointed knife, put 1 strip of pork into each incision ; cut the pork even with the liver, rub the remaining seasoning all over the liver and heart Put a few slices of pork or the trimmings in a saucepan, add 2 sliced onions, 1 small carrot, lay the heart and liver on top of this, add 1 quart of stock, cover first with buttered paper, then put on the lid ; cook slowly 1 hour ; then take the heart and liver out, lay in a baking pan ; strain the broth, free it from fat, and pour over the liver and heart ; set the pan in a hot oven, roast Vs hour, basting frequently. Shortly before serving lay the haslet on a warm dish, melt 1 ounce butter in a small saucepan, add Y^ tablespoonful flour, cook 2 minutes ; add the gravy from pan, cook 5 minutes ; add the juice of Y^ lemon, a pinch of sugar, and a little 310 MEATS. beef e^ctraot, pour a little sauce over the lirer and heart, and Berre the remainder in a Bauce bowl ; garnish with potato patrioia and carrot balls. Lamb Trotters^ Boiled.— Dip 1 dozen lambs^ feet into boil- ing water, scrape clean, split them underneath, remove the pointed hoof bones, leaving the foot whole. Mix 1 tablespoonful flour with Ys pint of cold water, add 3 pints boiling water, 1 onion, 1 small clove of garlic, 1 tablespoonful salt

Cook this with the app: pantry check, scaling, and the assistant.