NOISETTES OF LAMB
A DINNER DISH. Remove the bones from as many lamb cutlets as required; flatten them out and roll in seasoned flour. Melt a little butter in a pan, add meat, and fry quickly on each side until a pice brown. Take up and place them in the oven to keep hot. To the remaining fat in the pan add a little flour, pepper and salt, cook a little, then add enough water to make rather a thin sauce. Place the prepared meat back in pan, cover with a lid, and barely simmer for 45 minutes. Too much cooking and cooking too hard will dry and toughen the meat. Dish up in the centre of dish and surround with baked tomatoes filled with creamed spinach.
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Wairarapa Times-Age, 25 September 1940, Page 8
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127NOISETTES OF LAMB Wairarapa Times-Age, 25 September 1940, Page 8
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