Food For Thought A CASSEROLE

Press, Volume CV, Issue 31004, 9 March 1966, Page 2

Food For Thought A CASSEROLE

IBy

ALAN TREMAIN]

Beef and carrot casserole is one of the most flavoursome dishes I have tasted. You can make it well in advance and just pop it in the oven about half an hour before you wish to eat. You will need: lib of small carrots 2oz of butter lib of minced beef 2 large onions 1 level teaspoon of mustard powder 1 tablespoon of tomato puree 1 level tablespoon of plain flour Salt and pepper 1 teaspoon of meat extract, dissolved in J pint of hot water. Parsley sprigs for garnish Method: Set the oven at moderate heat (375 degrees F). Have a deep oven-proof casserole dish ready. Peal and slice the carrots. Melt one ounce of butter in a large saucepan, add the meat and fry for five minutes or until browned. Remove from the

pan onto a plate, leaving the fat in the pan. Melt the remaining butter in the pan, skin and finely chop the onions and fry lightly for five minutes or until transparent. Take the pan from the heat and add the mustard powder, tomato puree, salt, flour and pepper. Stir well, then gradually add the dissolved meat extract. Return the meat to the pan and mix well. Bring slowly to the boil, stirring all the time until the mixture thickens slightly. Put half the meat mixture into the pre- : pared dish and cover with half the carrot slices, then add the rest of the meat and arrange the remainder of the carrot slices over the meat, overlap them like fish scales. Melt two ounces of butter in a small pan and use to brush over the carrot slices. Place the casserole in the upper part of the pre-heated oven and bake for 35 minutes or until the carrots are soft, brushing them with the remaining butter twice during the cooking time. Garnish with parsley sprigs and serve.