Veal Chops Bonne Femme
|Streaky bacon rashers||6|
|New potatoes||12 Small|
|Button mushrooms||100 Gram|
|Bisto powder||2 Tablespoon|
|Cold water||400 Milliliter|
|Dry white wine||125 Milliliter|
|Dried mixed herbs||1 Teaspoon|
Trim the chops.
Heat the oil and butter in a large frying-pan and lightly brown the chops over a brisk heat on both sides.
Place in a casserole.
Add the onions and bacon to the pan and fry for 2 minutes.
Add the carrots and potatoes and fry until the bacon is transparent and the vegetables start to brown.
Add to the casserole, with the mushrooms3.
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4.
Blend the Bisto Powder with a little of the water.
Pour the wine into the pan and bubble for 30 seconds.
Add the rest of the water and the Bisto mixture and bring to the boil, stirring.
Add to the casserole, with the herbs.
Cook, covered, for 45 minutes or until the veal is cooked and the vegetables are tender.
Remove the bay leaf before serving.
Most Iambs are slaughtered when they are between three and twelve months old and the distinctive, delicate flavour of their meat has made lamb a great favourite with the British public.
Home-produced lamb is available between March and November, although it is most plentiful between August and November.
Imported lamb from Australia and New Zealand fills the gap during the winter months.
Choosing and buying lamb A lamb joint should have thick, lean meat covering the bone and a moderate layer of fat, covered with a soft, pliable skin.
Leg and shoulder joints should have a plump appearance.
The flesh should be fine-grained and pinkish in colour, with firm white fat.
Dark red flesh and yellow fat indicate a lamb that is too old.