Cut required amount of steak or mutton into pieces and place in greased ovenware dish. Make up a packet of thick vegetable soup, with water, salt and pepper. Pour over meat and cook slowly until tender.
Source: contributed by Mrs. W. H. Cane in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.
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