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See below ingredients and instructions of the recipe
1 lb Neck and breast of mutton 1 sm Carrot
1 sm Turnip 1 tb Flour
2 Sticks Celery 1 tb Drippings
1 Onion 1 pt Stock
1 tb Tomato sauce (ketchup)
Method: 1. Cut the meat into mouthful size pieces and trim off the fat.
2. Slice up the vegetables.
3. Melt the dripping in a pan. Dredge the meat with the flour and fry until
brown.
4. Take out the meat and fry the vegetables, then put all the ingredients
in the pan and seson to taste.
5. Simmer for one and a half hours. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
Jim Bodle 5/93
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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