|
Ingredients
|
For 4
|
For 100
|
|
Shoulder of mutton
|
500gms
|
12.5kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Turnips
|
115gms
|
2.8kg
|
|
Stock
|
590ml
|
14.75litre
|
|
Refined flour
|
30gms
|
340gms
|
|
Salt
|
10gms
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
|
Fat
|
30gms
|
340gms
|
Trim, wash and cut meat. Heat fat and fry meat till brown.
Remove. Fry sliced onions. Pour away surplus fat. Add stock and seasoning and
when hot, replace meat and simmer till almost done. Add prepared vegetables and
cook till tender. When meat and vegetables are cooked, add blended flour and
cook for 15 minutes stirring occasionally. To dish out, place meat in the
centre of a hot dish with the vegetables round it and strain the gravy over.
