1 1/2 lb Neck of mutton or lamb
2 tbsp Redcurrant jelly
2 Onions, chopped
3 Carrots, chopped
1 Turnip, chopped
6 oz Mushrooms, sliced
1 Parsnip, chopped & blanched
1 tbsp Tomato puree'
1 pt Vegetable stock, broth or water
DUMPLINGS
4 oz Flour, self-rising
2 oz Suet, shredded
1 tsp Parsley, chopped
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Set oven to 375 øor 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 350øF 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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