| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Lamb, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried apricots |
|
|
Water |
| 1/4 |
c |
Vinegar |
| 2 |
tb |
Curry powder |
| 2 |
c |
Onions, chopped and cooked clear in 1/4 cup butter |
|
|
Salt to taste |
INSTRUCTIONS
Stew a cup of dried apricots until soft, and put through a food mill.
Add water to make 1 1/2 cups, then add vinegar, curry powder and
onion. Salt to taste. If not hot enough, add a dash of Tabasco or
cayenne. Marinate 1 to 1 1/2 inch cubes of pork or lamb or mutton in
this for 12 hours, then broil. Use marinade for basting and sauce.
From "The Complete Book of Outdoor Cookery" by James A. Beard and
Helen Evans Brown.
Hayward Daily Review. 7/1/90
Posted by Stephen Ceideburg July 27 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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