150 g (6 oz) shortcrust pastry
8 small mutton chops
600 g (1 1/2 lb) fillets of lamb
pinch of nutmeg and mace
600 g (1 1/2 lb) apples
2 medium onions, sliced
1 1/4 cup (1/2 pint) 300 ml stock
salt and pepper
8 small mutton chops
600 g (1 1/2 lb) fillets of lamb
pinch of nutmeg and mace
600 g (1 1/2 lb) apples
2 medium onions, sliced
1 1/4 cup (1/2 pint) 300 ml stock
salt and pepper
method
1. Peel and slice the apples and put a layer in the bottom of a deep pie dish, follow with a layer of meat, then a layer of onions. Season.
2. Add another layer of apples, onions and again apples.
3. Put in a second layer of meat, then apples and onions. Pour in the stock.
4. Roll out the pastry to make a lid. Cover, glaze, and bake at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°C, mark 4 for a further 45 minutes until the meat is done.
5. For the authentic Devonshire touch, serve warm with thick rich cream.
2. Add another layer of apples, onions and again apples.
3. Put in a second layer of meat, then apples and onions. Pour in the stock.
4. Roll out the pastry to make a lid. Cover, glaze, and bake at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°C, mark 4 for a further 45 minutes until the meat is done.
5. For the authentic Devonshire touch, serve warm with thick rich cream.
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