Diced Lamb
- 2 cups cold, cooked lamb or veal, diced
- 2 Tbsps butter
- 2 Tbsps flour
- 1/2 tsp dry mustard
- 1/4 tsp paprika
- 1 1/4 cup water, stock or milk
- 1 Tbsp currant jelly
- 2 eggs
- 2 Tbsps lemon juice or vinegar
- Rounds of Boston brown bread
Rub together the butter, salt, flour, mustard and paprika. Combine this mixture with the water, stock or milk and stir until it boils. Add the currant jelly, eggs and the diced meat. Stir for a few minutes until it is hot all through. Add the lemon juice or vinegar. Serve. This is particularly good!
Submitted by Jul 26, 2009
15 min
30 min
45 min