Hello DAVE!
I first sent these recipes about ten days ago, and Michael Loo certainly saw 
them as he commented on one of them. However, you didn't respond and knowing 
you, I guess that means you didn't see them. Hope you don't mind me 
sending.
Tuesday June 11 1996 13:53, DAVE SACERDOTE wrote to IAN HOARE:
 IH>> easily pop up a few pork, beef, lamb and fish recipes. Just tip
 IH>> me the wink.
 DS> I'd love the Cottage Pie and the Lamb cutlets shrewsbury.  As of yet
 DS> there are no recipes for lamb!  Amazing!
Err... Cottage Pie, strictly should be made with beef mince (hamburger). 
Shepherd's Pie is the same thing but with lamb mince - as for moussaka.
 Anyway, I was so shocked to hear of your lack of Lamb recipes, that I have 
gone slightly OTT and found two others over and above Cottage Pie and the 
cutlets. So here are four recipes. If it would "help" they could be recipes 
from my wife Jacquie Hoare. ;-)))))))
The two roast lamb recipes are real favourites both with us and with our 
clients and are both really easy to finish off in the heat of a meal. As you 
know only too well, if you've got a lot of last minute fiddling for a main 
dish, it can be a nuisance. That's the great problem with roasts.
Anyway, here are the four recipes.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Lamb Cutlets Shrewsbury
 Categories: Main dish, Lamb/mutton, British, Casseroles
      Yield: 4 servings
      8    Lamb cutlets/chops
    1/2 oz Fat/oil
      4 oz Button mushrooms
      4 tb Redcurrant jelly
      2 tb Worcester sauce
      1    Lemon, juice
      1 tb Flour
    300 ml Stock (or less)
           Salt & Pepper
           Nutmeg
           Chopped parsley
  Trim cutlets and brown on both sides in fat or oil. Slice the
  mushrooms and soften them in the same pan. Put the meat & mushrooms
  in a casserole. In a small pan, heat worcester sauce, redcurrant
  jelly and lemon juice. Blend together. In the remaining fat in the
  pan, fry the flour until it is golden - 10 mins on gentle heat. Stir
  in the mixed liquids. Bring to boil, stirring. Add enough stock to
  make a thick sauce. Season to taste and strain over cutlets. Cook in
  pre-heated 170 C oven till tender (1 1/2 hrs or so). Sprinkle with
  parsley and serve.
Recipe Jacquie Hoare
MMed IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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