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
Transcribed cooking instructions as an idea can be traced back into history, at least as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few clay tablets in Sumerian which describe the baking 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, wonderful and blissful`. During the time of the Romans a man called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and publishing recipes to help cooks of their time. The arrival of TV brought 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 like the ones you can find on this recipe site. |
We hope you enjoy this Lamb & Apple Casserole recipe.
