| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Scottish |
Lamb, Scottish, Casseroles, Meats |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Neck of mutton or lamb |
| 2 |
tb |
Redcurrant jelly |
| 2 |
|
Onions; chopped |
| 3 |
|
Carrots; chopped |
| 1 |
|
Turnip; chopped |
| 6 |
oz |
Mushrooms; sliced |
| 1 |
|
Parsnip; chopped & blanched |
| 1 |
tb |
Tomato puree' |
| 1 |
pt |
Vegetable stock, broth or |
|
|
. water |
| 4 |
oz |
Flour; self-rising |
| 2 |
oz |
Suet; shredded |
| 1 |
ts |
Parsley; chopped |
INSTRUCTIONS
DUMPLINGS
Set oven to 375 °or Mark 5. Put the pieces of meat in Ihe bottom of a
large casserole. Spread them with the redcurrant jelly and place in the
oven for 15 minutes. Remove and add the chopped vegetables and a little
salt and pepper. Stir the tomato puree into the stock or water. Pour over
the meat and vegetables. Return to the oven. Reduce the heat to 350°F or
Mark 4 and cook for about 1 1/2 hours until the meat is tender.
Dumplings: mix together the flour, suet, parsley and seasoning with enough
water to form a stiff dough. This should make about six small dumplings.
Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve
with buttered, mashed potatoes and a green vegetable. Serves 4 - 6.
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