 |
Instructions |
 |
|
|
|
|
| |
1.
|
Cut the meat into mouthful size pieces and trim off the fat.
|
|
| |
2.
|
Slice up the vegetables.
|
|
| |
3.
|
Melt the dripping in a pan. Dredge the meat with the flour and fry until brown.
|
|
| |
4.
|
Take out the meat and fry the vegetables, then put all the ingredients in the pan and seson to taste.
|
|
| |
5.
|
Simmer for one and a half hours. Serves 4
|
|
| |
|
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93
|
|
| |
|
|
|
|
|
