Mutton Olives Recipe
Ingredients
| Forcemeat | ||
| Breadcrumbs | 30 Gram (For 4) | |
| Butter/Margarine | 15 Gram (For 4) | |
| Grated lime rind a pinch | ||
| Parsley a little | ||
| Mixed herbs | 1 Pinch (For 4) | |
| Egg for binding or 1/2 | ||
| Milk | 10 Milliliter (For 4) | |
| Olives | ||
| Leg of mutton 455 gm. | ||
| Fat | 30 Gram (For 4) | |
| Stock | 590 Milliliter (For 4) | |
| Pepper | 1 (For 4) | |
| Salt | To Taste (For 4) | |
| Refined flour | 15 Gram (For 4) | |
| Small tomatoes | 55 Gram (Garnish) | |
| Peas | 30 Gram (Garnish) | |
| Turnip | 15 Gram (Garnish) | |
| Beans | 15 Gram (Garnish) | |
| Potato | 15 Gram (Garnish) | |
| Carrot | 15 Gram (Garnish) | |
Directions
1. Prepare forcemeat by mixing all ingredients together.
2. Wash, wipe and cut meat into thin strip 7-10 cm. (3"- 4").
3. Spread stuffing on each, roll and tie up with cotton thread.
4. Melt dripping. Fry olives and pour off surplus fat.
5., Add stock and seasoning and simmer till olives are tender (2 hours).
6. Prepare vegetables. Halve tomatoes, shell peas, dice other vegetables. Boil peas and diced vegetables.
7. Add trimmings of vegetables in the stew.
8. Lift out the olives, remove thread and arrange on a hot dish.
9. Blend flour with water. Add to stew and cook for 5 minutes.
10. Strain over the meat and garnish with prepared vegetables.
2. Wash, wipe and cut meat into thin strip 7-10 cm. (3"- 4").
3. Spread stuffing on each, roll and tie up with cotton thread.
4. Melt dripping. Fry olives and pour off surplus fat.
5., Add stock and seasoning and simmer till olives are tender (2 hours).
6. Prepare vegetables. Halve tomatoes, shell peas, dice other vegetables. Boil peas and diced vegetables.
7. Add trimmings of vegetables in the stew.
8. Lift out the olives, remove thread and arrange on a hot dish.
9. Blend flour with water. Add to stew and cook for 5 minutes.
10. Strain over the meat and garnish with prepared vegetables.
Chef
