===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-04-94 (00:28)             Number: 383
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Lamb Recipe 17                 Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Fnllyn Bara Lawr ae Oen Cymreig Alewn Crwstyn
 Categories: Meats, Main dish
      Yield: 6 servings

  1 1/2 lb Loin lamb                          12 oz Shortcrust pastry
      3 oz Onions                              1 x  Seasoning
      4 oz Drippings                           1 x  Chopped parsley
      1 oz Mushroom trimmings                1/2 x  1/2 Gill milk
      4 oz Breadcrumbs                         1 ea Sliced tomato (for garnish)
      2 oz Laverbread

  Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the
  onions and sweat in 2 oz. drippings.
   Add finely chopped mushroom, cook for further 2 minutes. Add the
  breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a
  little milk, then season. Stuff the loin, tie and season it, seal it with
  melted drippings, roast in an oven 430 degrees for 30 minutes. Cool and
  drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread
  the pastry with the remainder of the stuffing, leaving a 2" margin all
  around.  Place the cold loin in the pastry, egg wash the margin. Completely
  envelope the meat in the pastry and seal. Turn it over, place onto a
  greased baking sheet with the folds underneath. Egg wash it and decorate as
  required.  Bake it in an oven of 425 degrees F for 30 minutes. Garnish with
  parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and
  brown sauce. Cardiff College of Food Technology

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