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
It is quite feasible to trace the history of recipes far back into the distant past, in truth as far as pharonic Egypt, and possibly even further. However, mostly, these old cook books were just very simple pictorial recipes for food preparation.
In fact, the most ancient recipe found, according to historians are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Moving our culinary historical trip onwards, we have a couple of interesting cookery books which appeared in the 1300s : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the curry that is familiar to us all today, but instead recipes for the types of meals enjoyed by the upper classes of the time. Over the next few hundred years, the upper-class families of Europe tried to serve the most exotic meals, and as a consequence, chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and recording the recipes of their peers. When we get to the 20th century, cooking publications were increasing in popularity mostly as a result of more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Lamb & Apple Casserole recipe.
