Mutton and Pork Surprise

2 shoulders mutton

250g. salt pork

4 tablespoons olive oil

Salt and pepper

2 carrots chopped

4 chopped onions

Chopped parsley

1 clove garlic chopped

1/2 bottle claret

Beef stock to cover

1 tin mushrooms

1 small tin champignons

4 tablespoons brandy

Juice of lemon

Method: Cut shoulder into bite sized pieces and roll in flour. Heat tablespoons each of olive oil and butter in frying pan and saute pork until crisp. Place pork in casserole and brown meat well on all sides in remaining fat. Season with salt and pepper. Add meat in casserole and pour in brandy. Brown carrots and onions. Add remaining ingredients and transfer to casserole. Pour wine and stock to cover. Cook in slow oven for 1 hour. Stir in 1 tablespoon butter worked with flour and cook for further 1-1.1/2 hours.

Source: contributed by P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.56.