Slice 2 white onions into casserole, with 6 lamb chops from which surplus fat has been removed. Season with pepper and salt. Cover with either claret or hock, and allow to marinate for a few hours before cooking. Add 2 small tomatoes, skinned and sliced. Cook gently. Thicken before serving and add 1 tsp of butter and parsley.
Source: contributed by N. Palmer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.
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