A NOVEL LAMB STEW
Take one and a-half pounds of best end of neck of lamb. Trim off the long bone ends and superfluous fat, and divide into cutlets. Fry these [ very lightly for about live minutes C with a medium-sized onion thinly » sliced. * Have ready two large breakfastcupsful of nearly cooked rice. Scald I in boiling water for about 10 minutes (or soak overnight) a dozen dried ' plums or prunes. Stone these and cut in halves. Mix the prunes with the rice and season with pepper, salt-. : and two small saltspoonsful of ground . cinnamon. Pu£ the rice mixture into an earthenware or glass casserole and lay the cutlets and onion on top. Have ready one and a-half breakfastcupsful of stock or warm water, rinse the fry- ‘ ing pan used for the cutlets with this and pour into the casserole. Put the lid on the casserole and set in a slow I oven for one hour.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SUNAK19290309.2.178
Bibliographic details
Sun (Auckland), Volume II, Issue 608, 9 March 1929, Page 21
Word Count
156A NOVEL LAMB STEW Sun (Auckland), Volume II, Issue 608, 9 March 1929, Page 21
Using This Item
Stuff Ltd is the copyright owner for the Sun (Auckland). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in