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Mock Game

the.instructor's picture
Ingredients
  Topside/Beef rump 3⁄4 Pound
  Bacon (streaky) rashers 2
  Dripping 1 Ounce
  Onion 1 Medium
  Carrot 1 Medium
  Pepper 1⁄8 Teaspoon
  Salt 2 Teaspoon
  Potato puree 1⁄2 Pound
  Bread crescents 8 , fried
  Hot stock 3⁄4 Pint
  Capers 1 Teaspoon, chopped
  Red currant jelly 1 Teaspoon
  Lemon rind 1⁄4 Teaspoon
  Cornflour 2 Teaspoon
  Red wine 3⁄8 Pint
  Parsley 1 Teaspoon
Directions

GETTING READY
1. Trim rust and rind from rashers. Press to thin.
2. Cut bacon and divide into same number as meat pieces.

MAKING
3. Arrange bacon pieces on each piece of meat. Tie or skew as for beef olives.
4. In a pan fry meat and vegetables similar to brown stew.
5. Pour stock to cover.
6. Season and simmer for 2-2 1/2 hours.
7. When half done, add finely grated lemon rind, chopped capers and jelly.
8. In a small bowl mix cornflour with red wine.
9. Add it to the strained sauce to thicken.
10. Adjust seasoning and colour.
11. In a pan, prepare the potato puree similar for beef olives.
12. Divide into small walnut size portions.
13. Roll into balls and dredge in egg and breadcrumbs.
14. Fry in deep fat.
15. Fry crescents of bread in deep fat.

SERVING
16. Serve immediately.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Deep Fried
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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