Yield: 10 servings
|3 kilograms||Sliced lamb; (shoulder neck or|
|\N \N||; breast) (61/2 lb)|
|3 kilograms||Cabbage; (1/2 lb)|
|1 tablespoon||Black peppercorns|
|1 litre||Boiling water; (1 3/4 pints)|
|150 millilitres||Flour; (1/4 pint)|
|125 millilitres||) cold water; (4 1/2fl oz)|
Cut the cabbage into large wedges. In a wide heavy pot, layer the meat with the cabbage, sprinkling each layer with salt and peppercorns. Then add boiling water. Bring to the boil and simmer until the meat is tender - about 1½ hours. Season with salt and pepper. The stock should be quite peppery. Stir the flour into the cold water and then stir into the pot to thicken. Bring to the boil.
Serve with boiled potatoes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.