Casserole of Lamb with Cider

Name: Casserole of Lamb with Cider
Yield: Serves 6-8
Ingredients: Flour; 2 lb. shoulder without bone; 1 level teaspoon salt, pepper; ½ clove garlic, chopped; 2 tablespoons parsley, chopped; 2 oz. butter; 2 small onions, chopped; 1 tablespoon Worcester sauce; 1 level teaspoon salt, pepper; ¼ pint each stock and cider; ¼ pint each stock and cider

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Cooking Price-Wise

By Vincent Price

Published 2017

About

Ingredients

2 lb. shoulder without bone
Flour
2 oz. butter

Stew

Method

Cut meat into cubes and coat with flour. Fry in the butter until browned on all sides. Put in casserole dish with the onion, garlic and parsley. Pour stock and cider into the frying-pan and stir till boiling. Add Worcester sauce and seasoning and simmer for 5 minutes. Pour over meat, cover dish and simmer for 1 hour in a slow oven, 330°F. (Gas Mark 3).