| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Lard dripping; (3 to 4) |
| 3 |
lb |
Mutton; diced |
| 2 |
|
Lettuce; cut into quarters |
| 1 |
lb |
Green peas |
| 1 |
|
Handful sorrel; shredded |
| 1 |
pt |
Lamb or beef stock |
| 2 |
oz |
Butter |
| 1 |
tb |
Caster sugar |
| 8 |
g |
Button mushrooms; peeled |
| 1 |
|
Cucumber; peeled, shredded |
|
|
; and diced |
| 3 |
g |
Clean button mushrooms |
| 12 |
g |
Fresh asparagus; cut into 1 inch |
|
|
; pieces |
INSTRUCTIONS
Place pan on the heat. Dust the mutton in some seasoned flour and
then add the dripping to the pan until it begins to smoke. Fry the
mutton in the dripping until it is brown. Cook in the batolies and
then deglaze the pan with the stock.
Place the lamb in a casserole dish with the peas, sorrel, stock,
butter, sugar and the onions. Bring them to the boil and stir in the
lettuce and then place it in a medium oven for 2 1/2 hours.
Half an hour before the end of the cooking add the mushrooms and the
cucumber (stir them in with some water if it is too thick). Blanch the
asparagus in the boiling salted water and then keep it all warm. Pour
the casserole into a dish and garnish with some asparagus and some
picked chervil.
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