Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Neck and breast of mutton
1 sm Turnip
2 Sticks Celery
1 Onion
1 tb Tomato sauce (ketchup)
1 sm Carrot
1 tb Flour
1 tb Drippings
1 pt Stock

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

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