| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Zealand |
Lamb |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lamb cutlets |
| 3/4 |
lb |
Tomatoes |
| 2 |
|
Onions |
| 1 |
|
Clove Garlic |
| 1/2 |
c |
Dry white wine |
| 2 |
oz |
Butter |
INSTRUCTIONS
Method: 1. Skin the tomatoes and slice the onions and simmer in butter with
garlic.
2. Add the white wine when the tomatoes and onions are almost cooked and
cook for a further ten minutes.
3. Place the cutlets in a buttered casserole and pour the mixture over
them.
4. Cover and cook for 90 minutes at 350 degrees. 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
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