|
| |
|
| What You Need: |
|
|
|
1½ - 2 pound thickly cut leg of mutton
1 pound potatoes
½ pound carrots
Salt and pepper
1 small celeriac
Cooking fat
1 - 2 medium-sized onions
1 glass white wine
1 clove garlic (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Beat the meat, rub with salt and pepper and fry in the fat in a flameproof casserole until lightly browned on all sides.
|
2. Add the white wine (or water).
|
3. Peel and chop the vegetables and place them round the meat, cover the casserole with a well-fitting lid and braise in a moderately hot oven (400°F) for about 1¼ hours.
|
|
TIP:
|
|
Pork can be cooked in the same way.
|
| |
|
|
|
|
|
|
|
