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| What You Need: |
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1 oz butter
¼ pint water
1 chopped onion
Seasoning
2 tomatoes
2 teaspoons vinegar
1 tablespoon tomato puree
1 teaspoon sugar
1 teaspoon corn flour
8 lamb cutlets
½ bouillon cube
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| How To Cook: |
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1. Melt the butter and gently saute the onion; add the tomatoes and tomato puree, cover with a lid and cook slowly for ½ hour, then sieve.
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2. Mix in the corn flour and some stock (made with the bouillon cube and water) and thicken gently; season to taste and add the vinegar and sugar.
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3. Grill the cutlets and dish up on a large platter, overlapping each other, with the hot sauce poured round.
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4. Green vegetables may be piled in the center.
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