#47 Piglia  li querta dreto ho denanze del capreto ha fane peze; poi meteli in lo tegamo cum uo pocho de aqua, uno pocho de agresto he grasso del capreto ho de vitella; poi mitte fette de carne salata he del lardo, he manda alo forno;  er quando harai rosito da una parte, volta da l’altra; piglia petrosillo, menta, cipolle, figatelli de pulli, rossi de oova dhe pane gratusato, he miscola levali fore, he remette lo tegamo sopra le braxe cum le preditte cose ad bullire un pocheto he, cusi bullendo, remette dentro la carne; poi leva dal focho facendo scutelle cum lo dito brodo, cum specie de sopra bone.

Florentine-style lamb in a baking dish (#47)
Get the hind or fore quarters of a goat kid [substitute lamb] and cut them up and put the pieces into a baking dish with a little water, a little verjuice, and fat from the kid or a calf, then put in slices of salt pork and lardo, and send it off to the oven; when you have roasted one side, turn it over; get parsley, mint, onions, chicken liver, egg yolks and grated bread, and mix everything together—everything must be ground up well; when those pieces of meat are cooked, take them out and put the baking dish with the other things [added] in it back on the coals to boil a very little and, as it is boiling, put the meat back in; then take off the fire and make up bowls [of the meat] with that broth and with good spices on top.

NICCOLO'S RECIPE
Serves 8-10      preheat oven: 375F

2 lbs. Lamb w fat, cubed         ¼ lb. Fresh pork belly          ½ c. breadcrumbs
½ c. water                             ½ c. minced onion               3 egg yolks
3 Tbl. Verjuice                       2 Tbl. Minced parsley           fine spice powder
½ lb. Salt pork, sliced             2 Tbl. Minced mint              2 cooked chicken livers, mashed

Cut meat into 1” cubes.  Add to baking dish with verjuice, water and salt pork.  Cook in preheated oven at 375F until just brown on top, about 15 minutes.  Turn all meat and return to over to brown other side, about 20 minutes.  Remove meat and add onion, minced herbs.  Add breadcrumbs, stirring constantly to avoid clumps, then stir in egg yolks gradually.  Bring back to boil and simmer until thickened.  Add meat back to dish and serve hot in bowls ith the sauce/broth over it.
 

NOTES:  When you are stirring in the breadcrumbs and again the egg, make sure to whisk/stir constantly in order to avoid lumps.  I have combines the egg and breadcrumb to help prevent lumps/curdling the eggs, or so I thought.  It turned into mini spaetzel when it wasn’t added gradually and stirred to break up.  Heat long enough for bread to break down and dissolve.  It will do so.

ORIGINAL TEXT & TRANSLATION
Scully, T. (2000).  Cuoco Napoletano - The Neapolitan Recipe
        Collection: a critical edition and English translation.
        Ann Arbor: University of Michigan Press.)