Casserole Of Mutton
|Mutton||1 1⁄2 Pound|
|Good gravy/Stock||1 Cup (16 tbs)|
|Suet pastry||1 (Using 4 Ounce Flour, Etc.)|
Cut the meat into neat chops and remove the bones and surplus fat.
Place the meat in a casserole so that it is about half full.
Thinly slice the onion and place on top and barely cover with gravy or stock.
Cover and cook gently in a moderate oven (350° F., Gas 4), for about 1 1/2 hr Roll the suet pastry to the shape of the casserole—but slightly smaller.
Lay the pastry on top of the meat, replace the lid and cook gently for 1 hr longer.
Before serving, divide the pastry crust into suitable portions.