| 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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