Ingredients
|
For 4
|
For 100
|
Breast of lamb or mutton
|
500gms
|
12.5kg
|
Onions
|
115gms
|
2.8kg
|
Bayleaf
|
1
|
10gms
|
Parsley
|
a spring
|
3 bunches
|
Mace
|
a pinch
|
5gms
|
Stock
|
590ml
|
14.75litre
|
Refined flour
|
30gms
|
680gms
|
Carrots
|
450gms
|
11.00kg
|
Fat
|
15gms
|
340gms
|
Salt
|
to taste
|
100gms
|
Pepper
|
to taste
|
15gms
|
Trim the meat and cut into neat pieces. Melt fast and saute
sliced onions. Add bayleaf, mace and parsley. Add meat and cook slowly for 10
minutes stirring frequently. Add stock and simmer on a gentle fire, till meat
is tender. Blend the flour with a little stock and add to fricassee. Bring to
boiling point and season. Boil carrots separately. Dish the meat in a pile and
strain the gravy over. Surround with cooked carrots. Garnish with chopped
parsley.
