Mutton en Casserole
Source of Recipe
The Olden Times
Recipe Introduction
The following recipe was transcribed ver batim from
The Oklahoma News
Oklahoma City, Oklahoma
November 13, 1915
Cut in small pieces 2-1/2 pounds of mutton from breast and neck. Season with salt, dredge with flour and put into casserole or deep baking pan. Peel and slice 1 large pepper into strips and 3 ripe tomatoes; put vegetables around the meat and add water enough to half cover the meat. Cover and let cook 2 hours in oven; add 1/2 cup blanched rice and 1 cup of water and cook another hour; serve in casserole. A fine dish for cold days.
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