Lyn's Recipe Collection
3 apples, peeled, cored & minced
125g breadcrumbs
3 oz each of sugar and currants
salt & nutmeg to taste
1/2 lemon – grated rind
3 eggs
Mix prepared apples with dry ingredients and rind.
Beat up the eggs, add & beat well.
Put into a buttered basin, tie down with a cloth and boil for 1.5 hours.
Serve with sweet sauce. Delicious!
1kg forequarter chops, trimmed
2 Tab oil
2 Tab flour
1 diced onion
salt & pepper
1 1/2 cups beef stock
1/2 tsp dried thyme
1/2 tsp dried sage
1 Tab chopped parsley
SCONE DOUGH:
1 cup SR
1/2 cup milk
1 Tab butter
1 Tab chopped parsley
1.Dust meat in seasoned flour and brown with the onion.
2.Add stock and herbs, bring to boil. Cover and simmer gently for 1 hour.
3. Make dough: Sift flour, rub in butter. Stir in herbs – make a stiff dough.
4.Make 8 balls, place on top of stew. Cover and simmer half an hour.