2 lb middle neck of lamb
8 oz peeled onion
1 large cooking apple
1 lb potatoes
1 oz seedless raisins
1/2 tsp mixed herbs
1 salt and pepper, to taste
2 tsp marmite
1/2 pt hot water
1/2 oz butter or margarine
Directions
1. Trim the excess fat from the lamb and cut into neat portions.
2. Slice onions thinly.
3. Peel and core apple and cut into thin slices.
4. Peel potatoes and rinse under cold water. Slice thinly.
5. Cover base of a large casserole (about 3-pint size) with a layer of
potato, followed by onions and apple. Add raisins and meat then
sprinkle with herbs and a shake of salt and pepper. Top with
remaining apple and onions then lastly with remaining potato slices.
6. Dissolve Marmite in the hot water and pour into a dish over
vegetables and meat.
7. Dot top with small pieces of butter or margarine then cover with
lid or aluminium foil.
8. Bake in centre of moderate oven (350 F or Gas No. 4) for 1-1/2
hours. Uncover and continue to cook for further 20 to 30 minutes or
until potatoes are golden.
From: The Marmite Guide to better cooking - by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias
Servings: 4 servings
Lamb & Apple Casserole Recipe brought to you by Recipe Ideas
Categories: Apple; Casserole; Fruit; Lamb; Main Dish
The History of Recipes
Written cooking instructions as an idea can be traced far back into history, at least as far into history as ancient Egypt, and quite possibly further than that. Having said that, these, old recipes were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the cooks of his times were skilled in the use of a wide range of herbs, including many that are still in use today like thyme, rue and dill. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices like basil and coriander. These new culinary innovations was responsible for a torrent in recipe books, some of which are kept safe in private collections. Over the following few centuries, the powerful and rich houses competed to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cook books were in great demand, mostly as a result of more people being able to read, people having increased free time and disposable income. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Lamb & Apple Casserole recipe.
