Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Lamb cutlets |
¾ pounds | Tomatoes |
2 \N | Onions |
1 \N | Clove Garlic |
½ cup | Dry white wine |
2 ounces | Butter |
Method: 1. Skin the tomatoes and slice the onions and simmer in butter with garlic.
2. Add the white wine when the tomatoes and onions are almost cooked and cook for a further ten minutes. 3. Place the cutlets in a buttered casserole and pour the mixture over them.
4. Cover and cook for 90 minutes at 350 degrees. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini