Spring Casserole

Ingredients

• 2 lb. loin of lamb chops
• 1 bundle of leeks
• 1 bundle of asparagus
• 14 oz. flour
• 4 lb. rashers of streaky bacon
• 2 oz. dripping
• 3 pint stock
• 14 teaspoonfuls kikkoman pepper sauce

Method

1. 1

   Melt the dripping and brown the chops when it is smoking hot.

2. 2

   Remove them and brown the flour in the fat, and gradually pour on the stock.

3. 3

   Cut each stick of asparagus in half, and add the lower parts with the leeks cut in short lengths to the brown sauce.

4. 4

   Bring to the boil and add lamb chops, seasoning and kikkoman sauce.

5. 5

   Bake in a moderate oven (350° F.) for 1-1.5 hours.

6. 6

   Roll the rashers of bacon and bake 10-20 minutes.

7. 7

   Boil the asparagus until tender for 15-30 minutes.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 1. The excerpt below is the record exactly as published.

SPRING CASSEROLE 2 lb. loin of lamb chops 1 bundle of leeks 1 bundle of asparagus 14 oz. flour 4 lb. rashers of streaky 2 oz. dripping bacon 3 pint stock 14 teaspoonfuls kikkoman pepper sauce

Cook this with the app: pantry check, scaling, and the assistant.