Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Neck of mutton or lamb
2 tb Redcurrant jelly
2 Onions; chopped
3 Carrots; chopped
1 Turnip; chopped
6 oz Mushrooms; sliced
1 Parsnip; chopped blanched
1 tb Tomato puree'
1 pt Vegetable stock, broth or
. water

-------------------------DUMPLINGS------------------------------
4 oz Flour; self-rising
2 oz Suet; shredded
1 ts Parsley; chopped

Set oven to 375 øor Mark 5. Put the pieces of meat in Ihe bottom of a
large casserole. Spread them with the redcurrant jelly and place in
the oven for 15 minutes. Remove and add the chopped vegetables and a
little salt and pepper. Stir the tomato puree into the stock or
water. Pour over the meat and vegetables. Return to the oven. Reduce
the heat to 350øF or Mark 4 and cook for about 1 1/2 hours until the
meat is tender.

Dumplings: mix together the flour, suet, parsley and seasoning with
enough water to form a stiff dough. This should make about six small
dumplings. Add the dumplings to the hot pot for the last 30 minutes
of cooking. Serve with buttered, mashed potatoes and a green
vegetable. Serves 4 - 6.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 89435
12 X ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 07-26-95

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