|
Ingredients
|
For 4
|
For 100
|
|
|
Mutton leg
|
500gms
|
12.5kg
|
|
|
Bread
|
115gms
|
2.8kg
|
|
|
Salt
|
to taste
|
100gms
|
|
|
Pepper
|
For mashed potatoes
|
a pinch
|
15gms
|
|
Milk
|
20ml
|
295ml
|
|
|
Butter
|
10gms
|
225gms
|
|
|
Potatoes
|
450gms
|
11kg
|
|
|
Parsley
|
½ bunch
|
2 bunches
|
|
|
Fat to fry
|
50gms
|
1kg
|
|
Clean and cut the meat into neat round pieces about 1.75 cm
(3/4 “) thick and 7.5 cm (3”) in diameter. Beat with a steak hammer. Season
with pepper and salt and keep aside for a while. Heat the fat. Put in meat
quickly, sear the outside of the meat. Lower flame and let meat cook till it is
tender. Boil and mash potatoes. Fry slices of bread in fat. Pipe a double line
of mashed potato down the centre of a hot dish, in which the meat is to be
served. Place croutons of fried bread around and pipe roses of potato mixture
between each. Decorate with small springs of parsley. Place a piece of meat on
each crouton and put hot brown sauce over, allowing some of it to soak into the
fried bread. Serve very hot.
Brown sauce
|
Ingredients
|
For 4
|
For 100
|
|
Refined flour
|
20gms
|
455gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Fat
|
20gms
|
455gms
|
|
Tomatoes
|
50gms
|
1kg
|
|
Carrots
|
20gms
|
455gms
|
|
Stock
|
590ml
|
14.75litre
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
to taste
|
100gms
|
Heat the fat.fry onions till brown and crisp. Add flour and
brown. Add stock, chopped tomatoes, carrots. Season. Cook till vegetables are
tender, stirring occasionally. Press through a sieve.
