Mince the meat left on the leg of LAMB. Place in a Saucepan and cover with cold water, adding
- One carrot, diced,
- Four onions,
- Four potatoes cut in halves.
Cook slowly until the vegetables are soft; lift the onions and potatoes and thicken the gravy and season with
- Two teaspoons of salt,
- One teaspoon of pepper,
- One green pepper, chopped fine,
- One tablespoon of Worcestershire Sauce.
Place portion of the meat, two potatoes, one onion and some gravy in individual baking dishes. Cover with a crust of pastry and bake in a moderate oven for twenty minutes.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss