Lincoln Lamb Stew

2 lamb cutlets

2 onions

2 carrots

1 parsnip

1 piece celery

1 large cooking apple

2 tablespoons oil

3 cups stock

2 tablespoons plum jam

Flour, salt and pepper.

Other vegetables may also be used - cabbage, peas, corn, etc.

Method: Trim chops, coat with seasoned flour. Brown in hot oil. Add chopped vegetables and apple and saute for a few minutes. Add plum jam and stock. Bring to boil, reduce heat and simmer for approximately 1 hour. Thicken if necessary. Serve with mashed potatoes. Increase quantities for larger family.

Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.20.