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 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  |
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