COOK WITH ELIZABETH Braised Topside And Spiced Apricots
If you cook with an electric frying pan, which is a wonderful boon, here is a very simple way of turning out the most colourful meal in the easiest way. Do not be put off merely by not having the pan; you can use an ordinary large saucepan on top of the stove. Ingredients: 1 joint topside 2oz butter -Jib dried apricots 1 cup sugar i cup vinegar l/3rd cup flour Water Salt and pepper J teaspoon spice.
Method: Soak apricots in cold water. Melt and heat 2oz butter until browning. Place in a piece of topside and brown one side well. Turn and brown the other side, dust with salt and cover with a lid, reducing heat and cook until tender. Simmer apricots with a little water, 1 cup each of vinegar and sugar and half a teaspoon of mixed spice. Lift the meat on to a hot dish and keep warm. Blend flour into the drippings in the pan and strain the juice from the apricots into it, together ' with sufficient water to make a fairly thick gravy. Arrange the apricots round the meat on the dish. Strain the gravy and serve separately.
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Press, Volume CIII, Issue 30530, 27 August 1964, Page 2
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203COOK WITH ELIZABETH Braised Topside And Spiced Apricots Press, Volume CIII, Issue 30530, 27 August 1964, Page 2
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