1 lb. (500g) steak or mutton (free from fat and skin), cut from anywhere on sheep or beast.
1/4 lb. butter
1/2 teaspoon mace
1/2 teaspoon anchovy sauce
1/2 teaspoon grated nutmeg
pepper to taste
Method: Cut meat into pieces and put into basin, or double boiler, with other ingredients. Put lid on and steam for 3 hours. Remove meat and mince, then mix well with liquid. Pour into jars with screwtop lids.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.124.
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