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1.2Kg middle neck of mutton
about 1.2kg potatoes
120g shallots or very small onions
1 Large onion
about 1 pint water
plenty of black water, salt and shopped parsley
tomato sauce (optional)
Trim meat and cut into peices, reject excess fat.
Peel and slice potatoes. Peel large and small onions and slice.
Line a casserole with sliced potatoes, then cover with a layer of meat (dusted with pepper and salt), a sprinkling of chopped parsley, and sliced onions.
Fill up dish with further layers of meat and potatoes etc., finnishing with a layer of potatoes, nearly overlapping.
Boil water and add carefully to casserole/
For additional flavouring add two tablespoons tomato ketchup to water when boiling.
Cover and place in moderate oven until contents begins to simmer.
Lower heat, cook gently about 1.5 hours. Sprinkle with chopped parsley when serving.