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Ragout Mutton<br />
Jean <strong>Cook</strong><br />
4 mutton chops<br />
1 tbsp dripping<br />
1 small onion<br />
1 tbsp plain flour or cornflour<br />
1 tsp Worcestershire sauce<br />
½ tsp of herbs<br />
1 dsp tomato sauce<br />
1 pint of cooled stock from the mutton chops<br />
salt and pepper<br />
Boil mutton chops in water until tender, drain<br />
and keep the stock for later use.<br />
Heat dripping in frypan, add onion and cook<br />
until tender. Add 1 heaped tablespoon plain flour<br />
and cook, when browned add salt and pepper.<br />
Place all ingredients in a casserole dish, cook in<br />
oven (medium) for 1 hour.<br />
Roast Beef<br />
Dolly Cockman<br />
piece of beef<br />
2 onions<br />
2 green apples<br />
dripping (small amount)<br />
Place beef in roasting pan with fat.<br />
Chop onions and apples and place on top and<br />
down sides of meat. Roast until tender. Take<br />
meat out of the oven as soon as cooked.<br />
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