200 g (8 oz) shortcrust pastry
lamb cutlets (one per person)
2 oz (50 g) ham, chopped
2/3 cup (150 ml) 1/4 pint stock, thickened with flour and butter
4 tablespoons claret
4 tablespoons redcurrant jelly
2 oz (50 g) mushrooms, chopped
pinch each of thyme and nutmeg
lamb cutlets (one per person)
2 oz (50 g) ham, chopped
2/3 cup (150 ml) 1/4 pint stock, thickened with flour and butter
4 tablespoons claret
4 tablespoons redcurrant jelly
2 oz (50 g) mushrooms, chopped
pinch each of thyme and nutmeg
method
1. Lightly brown the chops on each side in a little butter. Lay them in a deep pie dish.
2. Sprinkle with ham and mushrooms. Season with salt and pepper, nutmeg and thyme.
3. Make the hot stock and pour it over the meat.
4. Stir in the claret and redcurrant jelly. Allow to cool.
5. Roll out the pastry and cover the pie dish.
6. Bake at 220°C (425°F) gas mark 7 for 10 minutes and then reduce the heat to 170 - 180°C (350 - 360°F) gas mark 3 - 4 for a further 35 minutes until the meat is done.
2. Sprinkle with ham and mushrooms. Season with salt and pepper, nutmeg and thyme.
3. Make the hot stock and pour it over the meat.
4. Stir in the claret and redcurrant jelly. Allow to cool.
5. Roll out the pastry and cover the pie dish.
6. Bake at 220°C (425°F) gas mark 7 for 10 minutes and then reduce the heat to 170 - 180°C (350 - 360°F) gas mark 3 - 4 for a further 35 minutes until the meat is done.
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