| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Welsh |
Two, Fat, Ladies |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Neck of lamb |
| 4 |
oz |
Chopped onion |
|
|
Salt and freshly ground black pepper |
| 1 |
lb |
Short crust pastry |
| 6 |
oz |
Sliced carrots |
| 1 |
ts |
Chopped parsley |
|
|
Beaten egg to glaze |
INSTRUCTIONS
Remove all bones from the lamb and dice the meat, set aside. Put the bones
in a saucepan and add the onion, water to cover and season. Bring to a boil
and simmer for 1 1/2 hours. Strain the stock.
Line a pie dish with half of the pastry. Put in diced lamb, carrots and
parsley and season. Cover with the remaining pastry, and seal and flute the
edge. Make a small hole in the center of the pastry lid and brush with
beaten egg. Bake in a 350 degree oven for 2 hours or until the pastry is
golden brown. Pour the stock through the hole in the lid, adding enough to
fill the pie, and leave to cool before serving.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B05
Converted by MM_Buster v2.0l.
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