Name: Lamb Cutlets Shrewsbury
Ingredients: 8 Lamb cutlets/chops; 1/2 oz Fat/oil; 4 oz Button mushrooms; 4 tb Redcurrant jelly; 2 tb Worcester sauce; 1 Lemon, juice; 1 tb Flour; 300 ml Stock (or less); Salt & Pepper; Nutmeg; Chopped parsley

He spared not his own Son, but delivered him up for us all; how shall He not with him freely give us all things' (Romans 8:32)? How is it imaginable that God should withhold, after this, spirituals or temporals, from His people? How shall He not call them effectually, justify them freely, sanctify them thoroughly, and glorify them eternally? How shall He not clothe them, feed them, protect and deliver them? Surely if He would not spare this own Son one stroke, one tear, one groan, one sigh, one circumstance of misery, it can never be imagined that ever He should, after this, deny or withhold from His people, for whose sakes all this was suffered, any mercies, any comforts, any privilege, spiritual or temporal, which is good for them.

John Flavel

CATEGORY	CUISINE	TAG	YIELD
Meats	British	Main dish, Lamb, British, Casseroles	4	Servings

INGREDIENTS

8		Lamb cutlets/chops
1/2	oz	Fat/oil
4	oz	Button mushrooms
4	tb	Redcurrant jelly
2	tb	Worcester sauce
1		Lemon, juice
1	tb	Flour
300	ml	Stock (or less)
		Salt & Pepper
		Nutmeg
		Chopped parsley

INSTRUCTIONS

Trim cutlets and brown on both sides in fat or oil.
Slice the mushrooms and soften them in the same pan.
Put the meat & mushrooms in a casserole. In a small
pan, heat worcester sauce, redcurrant jelly and lemon
juice. Blend together. In the remaining fat in the
pan, fry the flour until it is golden - 10 mins on
gentle heat. Stir in the mixed liquids. Bring to boil,
stirring. Add enough stock to make a thick sauce.
Season to taste and strain over cutlets. Cook in
pre-heated 170 C oven till tender (1« hrs or so).
Sprinkle with parsley and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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