| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Zealand | Lamb | 4 | Servings |
INGREDIENTS
| 1 | lb | Neck and breast of mutton |
| 1 | sm | Turnip |
| 2 | Sticks Celery | |
| 1 | Onion | |
| 1 | tb | Tomato sauce (ketchup) |
| 1 | sm | Carrot |
| 1 | tb | Flour |
| 1 | tb | Drippings |
| 1 | pt | Stock |
INSTRUCTIONS
Method: 1. Cut the meat into mouthful size pieces and trim off the fat. 2. Slice up the vegetables. 3. Melt the dripping in a pan. Dredge the meat with the flour and fry until brown. 4. Take out the meat and fry the vegetables, then put all the ingredients in the pan and seson to taste. 5. Simmer for one and a half hours. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: he understands”