|
Ingredients
|
For 4
|
For 100
|
|
Forcemeat
|
|
|
|
Fresh breadcrumbs
|
30gms
|
680gms
|
|
Butter or margarine
|
15gms
|
340gms
|
|
Grated lime rind
|
a pinch
|
10gms
|
|
Parsley
|
a little
|
55gms
|
|
Mixed herbs
|
1 pinch
|
30gms
|
|
Egg for binding
|
½
|
3
|
|
Or
|
|
|
|
Milk
|
10ml
|
115ml
|
|
Olives:
|
|
|
|
Leg of mutton
|
455gms
|
11.3kg
|
|
Fat
|
30gms
|
455gms
|
|
Stock
|
590ml
|
14.75litre
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
to taste
|
100gms
|
|
Refined flour
|
15gms
|
340gms
|
|
Garnish:
|
|
|
|
Small tomatoes
|
55gms
|
2.35kg
|
|
Peas
|
30gms
|
680gms
|
|
Turnips
|
15gms
|
340gms
|
|
Beans
|
15gms
|
340gms
|
|
Potatoes
|
15gms
|
340gms
|
|
Carrots
|
15gms
|
340gms
|
Prepare forcemeat by mixing all ingredients together. Wash,
wipe and cut meat into thin strips 7 – 10 cm (3” – 4”). Spread stuffing on
each, roll and tie up with cotton thread so that they look like “olives”. Melt
the fat. Fry olives and pour off surplus fat. Add stock and seasoning and
simmer till olives are tender (2 hours). Prepare vegetables. Halve tomatoes,
shell peas, dice other vegetables. Boil peas and diced vegetables. Add
trimmings of vegetables in the stew. Lift out the olives, remove thread and
arrange on a hot dish. Blend flour with water. Add to stew and cook for 5
minutes. Strain over the meat and garnish with prepared vegetables.
