Sweet mutton hot pot w/dumplings

Yield: 6 servings

Measure Ingredient
1½ pounds Neck of mutton or lamb
2 tablespoons Redcurrant jelly
2 \N Onions; chopped
3 \N Carrots; chopped
1 \N Turnip; chopped
6 ounces Mushrooms; sliced
1 \N Parsnip; chopped & blanched
1 tablespoon Tomato puree'
1 pint Vegetable stock, broth or
\N \N . water
4 ounces Flour; self-rising
2 ounces Suet; shredded
1 teaspoon Parsley; chopped

DUMPLINGS

Set oven to 375øor Mark 5. Put the pieces of meat in Ihe bottom of a large casserole. Spread them with the redcurrant jelly and place in the oven for 15 minutes. Remove and add the chopped vegetables and a little salt and pepper. Stir the tomato puree into the stock or water. Pour over the meat and vegetables. Return to the oven. Reduce the heat to 350øF or Mark 4 and cook for about 1 ½ hours until the meat is tender.

Dumplings: mix together the flour, suet, parsley and seasoning with enough water to form a stiff dough. This should make about six small dumplings. Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve with buttered, mashed potatoes and a green vegetable. Serves 4 - 6.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 89435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95

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