Lamb Cobbler Recipe |
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You will need..... 2 lb. middle neck of lamb, trimmed 2 medium onions, peeled and chopped 3 tomatoes, skinned and sliced 1 carrot, peeled and sliced 1 parsnip, peeled and diced Preparation Time 1 oz. fat 10 minutes 1 oz. flour
1 beef stock cube
Cooking Time
salt and pepper to taste
1 hour 50 minutes Scone Topping:
1/2 lb. self-raising flour
Oven setting
1/2 teaspoon mixed herbs
350ºF; Gas Mark 4
2 oz. margarine
400ºF; Gas Mark 6 1/4
pint milk
Melt the fat
and fry the onions, carrot, parsnip and meat until lightly browned. Put
with the tomatoes in layers in a casserole. Make up the stock cube with
3/4 pint boiling water. Add the flour to the melted fat and cook for a
few minutes; add the stock and seasonings, bring to the boil and put
over the meat. Cover. Cook in a
moderate oven for 1.5 hours. Meanwhile make the scone topping. Mix all the
dry ingredients together and rub in the fat. Just before the meat is
cooked add the milk to the dry ingredients and mix to a soft dough.
Roll out and cut into scones. Place on top of the meat and cook in a
hot oven for a further 20 minutes, uncovered. Serves 4.
Quick Tip
The
flavor of a cobbler topping can be varied by seasoning with celery or
garlic salt, or by adding 2 tablespoons grated cheese and a good pinch
cayenne pepper to the flour. Cobblers can be glazed with beaten egg
yolk or milk and sprinkle with grated cheese. |
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