Plnená Barančia Prednia Štvrť
"Stuffed Front Quarter Of Mutton"
From the treasured pages of Prvá kucharská kniha v slovenskej reči
Unknown Author
Plnená Barančia Prednia Štvrť
"Predniu štvrť umyť a nožom od rebierka pozorne podobrať, aby sa neurobila diera. Žemľu do vody namočiť, polovic čiernej pečenky na drobno posekať, pľúcka na mäkko uvarené tiež posekať, v masle upražif na drobno pokrájanú cibuľu so zeleným petržlenom, k tomu smiešaf posekanú žemľu, posoliť a pridaf tlčeného korenia, muškátový orech, pečenku, pľúcka a pár vajec. Po dobrom rozmiešaní naplní sa tým prichystaná štvrť, túže nitkou sošiť, posoliť, nechať v masti na žlto upiect, pri čom na to sa má pozor daf, aby sa neprepicklo. Pečenku na kúsky pokrájanú daf na misu, do pekáča sa dá polievky, nechá sa saft svarif a tým sa poleje pečenka. Ked po pečenke ostane veľa masti, tá sa má vždy zliať, a len do poostalej masti dá sa polievky, čo spolu svarené dodá ním obliatej pečenke príjemnú chuť."
English Translation
"Wash the front quarter and carefully separate it from the ribs with a knife, making sure not to make a hole. Soak a bread roll in water, finely chop half of the black pudding, and also chop the lungs after boiling them until tender. Sauté finely chopped onion with fresh parsley in butter, then mix in the chopped bread roll, salt, ground pepper, nutmeg, black pudding, lungs, and a few eggs. After mixing well, stuff the prepared quarter with this mixture, sew it shut with thread, salt it, and bake it in fat until golden yellow, taking care not to pierce it. Cut the baked meat into pieces and place on a platter. Pour broth into the roasting pan, boil it to make gravy, and pour this over the meat. If a lot of fat remains after roasting, always pour it off, and only add broth to the remaining fat, as boiling these together gives the gravy poured over the meat a pleasant flavor."
Note on the Original Text
This recipe is written in abbreviated, imperative sentences, reflecting its oral transmission roots; it assumes the reader possesses familiarity with butchery, offal preparation, and basic roasting technique. Words like 'žeľma' (bread roll), 'pľúcka' (lungs), and 'pečenka' (liver) appear in period spelling, sometimes altered from modern Slovak. The directions prioritize practical guidance—'sošiť nitkou' (sew with a thread)—over precise measures, as cooks were expected to have an intuitive feel for stuffing densities, cooking times, and seasoning. All in all, it’s delightfully direct and expects you to cook with all five senses!
Title
Prvá kucharská kniha v slovenskej reči (1870)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1870
Publisher
Unknown
Background
An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.
Kindly made available by
Internet Archive
This recipe comes from an 1870 Slovak-language cookbook, reflecting both the resourcefulness and the celebratory nature of 19th-century Central European cookery. Cuts like the forequarter of lamb were prized at large gatherings, often stuffed to stretch precious meat further and incorporate nutrient-rich offal, bread, and herbs. The use of offal, bread-soaked filling, and sewing up the roast were common before modern sausage casings and industrial ground meats. Recipes like this were likely prepared for festive family occasions or major holidays, when households could dedicate several hours (and hands) to such an involved preparation.
A sharp butcher's knife was essential for separating the meat from the bone without tearing the outer layer. A large mixing bowl was used to combine the stuffing ingredients—often by hand. Chopping boards, heavy iron or tin roasting pans, and large hearth or wood-fired ovens provided the necessary heat. Needle and sturdy thread (often linen or cotton) were used to sew up the stuffed lamb—a kitchen skill passed down through generations. Basting was typically performed with a long-handled spoon, and pan sauces were reduced over open flames using ladles and pouring techniques that are, delightfully, still with us today.
Prep Time
30 mins
Cook Time
2 hrs
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 front quarter of lamb (about 4 1/2–6 1/2 lbs), bone-in
- 1 small white bread roll (about 2 1/2 oz), soaked in water and squeezed dry
- 4 1/2 oz beef or pork liver (or chicken liver as a substitute)
- 4 1/2 oz lamb lungs (or substitute with chicken hearts or other mild offal)
- 1 onion (about 3 1/2 oz), finely chopped
- 1 handful (about 3/4 oz) fresh parsley, finely chopped
- 2 tablespoons (1 oz) butter or pork fat
- 2-3 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon grated nutmeg
- 1–2 cups (8–16 fl oz) meat or vegetable stock, for making the sauce
Instructions
- Begin by carefully washing and preparing the front quarter of lamb, using a sharp knife to separate the meat from the ribs without puncturing the surface, as you will be filling this cavity.
- Soak a small white bread roll in water, then squeeze it dry and chop it finely.
- Chop half of a cooked beef or pork liver (or substitute with chicken livers if needed) and also finely chop some lamb lungs (or if unavailable, use finely chopped chicken hearts or other offal).
- Sauté about 1 finely chopped onion and a good handful of fresh parsley in 2 tablespoons of butter until soft and fragrant.
- Combine the sautéed onion and parsley with the chopped bread, liver, lungs, salt, freshly ground pepper, grated nutmeg (about 1/4 teaspoon), and 2-3 eggs to create a thick, moist stuffing.
- Stuff the prepared lamb quarter with this mixture, then sew up the opening with kitchen twine.
- Salt the outside, then place the stuffed lamb, seam side up, into a roasting pan with a generous amount of pork fat or butter.
- Roast at 350°F (180°C) until the meat is golden and the stuffing is cooked through, basting frequently and being careful not to pierce the stuffed cavity.
- After roasting, cut the lamb into serving pieces and arrange on a platter.
- Pour off excess fat from the pan, add a cup of beef or vegetable stock to the roasting juices, reduce to make a flavorful sauce, and pour over the lamb before serving.
Estimated Calories
620 per serving
Cooking Estimates
It will take you about 30 minutes to prepare the lamb, make the stuffing, and assemble everything. The cooking or roasting time is about 2 hours. This recipe serves about 8 people. Each serving has just over 600 calories, mostly from the meat and the rich stuffing.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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