| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Huge onions, chopped |
| 1 |
|
Huge clove of garlic, crushed |
| 15 |
ml |
Oil |
| 250 |
ml |
Beefbroth |
| 125 |
ml |
Wine vinegar (white for mutton, red for steak) |
| 250 |
ml |
Tomato ketchup |
| 15 |
ml |
Worcestersauce |
| 5 |
ml |
Salt |
| 2 |
ml |
Tabascosauce |
| 15 |
ml |
Brown sugar |
| 1 |
ml |
Ground cloves |
| 1 |
ml |
Ground ginger |
| 30 |
ml |
Fruit chutney |
| 30 |
ml |
Dark brown sherry (optional) |
| 125 |
ml |
Milk |
INSTRUCTIONS
(This is fine for mutton and can also be used cooked as a sauce for
hamburger patties and for making a leg of lamb in a casserole in the oven)
Mix all ingredients and use as marinade. If used for sauce over patties,
please cook till onions are done, or else you can saute the onions and
garlic before putting it into the marinade, and only heat up the sauce
before serving it with the burgers. If used for marinade, put meat
overnight in it and remove just before barbequing it over hot coals. Baste
frequently while roasting it over coals. If used to make a leg of lamb in
the oven, put the leg of lamb in it and bake in sauce till tender and done.
Serve this with maize bread and a green salad.
Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .
A Message from our Provider:
“Jesus: there is no substitute”