🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
Easy
By Keith Floyd
Published 1988
Cut the excess fat from the chops, shred it and render it down in a heavy flameproof casserole. Toss the meat in the fat until coloured. Cut the onions and carrots into quarters, add to the meat and turn in the fat also. Add the stock and season carefully.
Simmer gently for approximately 2 hours, adding the potatoes halfway through. When the meat is cooked, pour off the cooking liquid,
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe