To Make A Friggacy Of Lamb
From the treasured pages of Mrs. Rachel Kirk Book 1707
Written by Rachel Kirk
To Make A Friggacy Of Lamb
"Take a large leg of Lamb and cutt it into Scotch collops hack it lightly as you doe for Scotch collops then sett on a pan with strong broth and when it boyles putt it in and putt to it a little salt and a peice of an Onion when it tastes of the onion take it out a little time only the leaves of parsly about it a little lemon pill shred when it stews thicken it with flower and dust it on with Anchovy when it is dissolved and your meat is enough serve it up hot take out your meat and wipe your saucepan clean fry't till it be brown then putt it in againe and sauce and shake them well together sometimes you may slice in a little cucumber or Mushroms to serve it upp hott."
Note on the Original Text
The recipe is typical of its era: written in a continuous narrative, assuming the cook knows the basics of technique and timing. Measurements are vague or missing, urging the cook to use instinct and taste. Spelling follows 1700s conventions—'boyles' for boils, 'pitt' for put, 'flouer' for flour—reflecting the lack of standardized spelling at the time. 'Friggacy' refers to a style of lightly stewed meat (from the French fricassée). Unusual for modern eyes is the method of both stewing and frying the lamb, which creates flavor depth and texture. The use of anchovy as seasoning shows a fondness for umami long before the word existed in English cuisine.
Title
Mrs. Rachel Kirk Book 1707 (1707)
You can also click the book image above to peruse the original tome
Writer
Rachel Kirk
Era
1707
Publisher
Unknown
Background
A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.
Kindly made available by
Folger Shakespeare Library
This recipe hails from the early 18th century, specifically attributed to Rachel Kirk in 1707. During this time, British cookery was experiencing a shift with influences from abroad and an increasing fascination with 'fricassees' or fricassees of meat, a term borrowed from French but gladly adapted to local ingredients. Lamb was a staple in many well-to-do households, and dishes like this showcased both the richness of available meats and the growing use of imported ingredients like anchovies and lemons. The recipe style also shows the practical, hands-on approach of household cooks, blending clarity and flexibility.
In the 1700s, this dish would have been prepared over an open hearth with a heavy iron or copper saucepan for the stewing and a frying pan (likely of wrought iron) for browning the meat. A sharp knife for slicing, a ladle for broth, and a wooden spoon for stirring would round out the kitchen tools. For straining, a simple cloth or sieve would have been used to remove bits like onion. The entire process relied on experience to judge both heat and timing, long before thermometers and standardized stoves.
Prep Time
20 mins
Cook Time
1 hr
Servings
6
Ingredients
- 3.3–4.4 lbs leg of lamb, sliced thinly
- 3¼ cups strong lamb or beef stock
- Pinch of salt
- 1 oz onion (or 1 small piece)
- ½ oz fresh parsley leaves, chopped
- 1 tsp (about ⅛ oz) lemon zest, shredded
- ⅓ oz plain flour
- 1 anchovy fillet, finely chopped (or 1 tsp anchovy paste)
- 1 tbsp (½ fl oz) butter or vegetable oil
- Optional: 2 oz cucumber, sliced
- Optional: 2 oz mushrooms, quartered
Instructions
- Begin by taking a large leg of lamb, about 3.3–4.4 lbs, and cutting it into thin slices, similar to the 'collops' style known today as thin cutlets or escalopes.
- Lightly score or tenderize these slices.
- In a large saucepan, bring 3¼ cups of strong lamb or beef stock to a boil.
- Add the lamb slices, a pinch of salt, and a small piece of onion (about 1 oz).
- Poach gently until the broth is infused with the onion's flavor, then remove the onion piece.
- Add a generous handful (about ½ oz) of chopped fresh parsley leaves and a teaspoon of finely shredded lemon zest.
- Let the mixture stew for a few minutes.
- Thicken the sauce by dusting in about 1 tablespoon (⅓ oz) of plain flour and add 1 chopped anchovy fillet.
- Stir until the anchovy dissolves and the sauce slightly thickens, coating the lamb well.
- Remove the lamb pieces, wipe the saucepan clean, and quickly fry the lamb in 1 tablespoon (½ fl oz) of butter or oil until browned on the outside.
- Return the meat to the sauce, shake or stir well to recoat.
- If desired, add 2 oz sliced cucumber or 2 oz quartered mushrooms for extra flavor.
- Serve hot, garnished with fresh parsley.
Estimated Calories
450 per serving
Cooking Estimates
Preparing the ingredients takes about 20 minutes, including slicing the lamb and chopping vegetables. Cooking the dish takes around 1 hour, giving you time to poach the lamb, make the sauce, and fry the meat. Each serving contains about 450 calories, and this recipe will serve 6 people.
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