PRUNES WITH MEAT DISHES

Press, Volume CIX, Issue 32265, 7 April 1970, Page 4

PRUNES WITH MEAT DISHES

(By

CELIA TIMMS

Prunes give a delicious flavour to many meat dishes. They combine well with pork or mutton in casseroles and transform ordinary mince patties into something quite special. When spiced, prunes are excellent served with hot or cold poultry and other meats, particularly with hot roast pork.

CASSEROLE OF MUTTON ANO PRUNES This is a good family recipe for cooking cheaper euts of mutton. It is better to make Casserole of Mutton and Prunes the day before serving it, as the fat sets on the top of the meat when cold and can be removed easily before reheating. For Six Servings You Will Need: 21b shoulder or neck mutton chops 1 onion I rounded tablespoon flour A large pinch of saffron A small stick of cinnamon or i teaspoon powdered cinnamon lib prunes Method: Soak prunes in water overnight Cut meat into two-inch pieces and brown these in a little butter in a hot frying pan. Add the thinly sliced onion and when this is coloured sprinkle the flour over and stir until quite brown. Add enough hot water to just cover the meat and bring to the boil. Season with salt and pour into a casserole with a fitting lid. Add the cinnamon and saffron, cover and cook in slow oven (300) for about two hours. Add the stoned i prunes and cook for another hour.

PORK AND PRUNE CASSEROLE For Four You Will Need: lib pork steak 4oz cooked, stoned prunes 1 large onion lib potatoes i pint prune juice loz flour loz butter Salt and pepper Chopped chives Method: Cut pork into cubes and toss in flour which has been seasoned with pepper and salt Brown in hot butter or fat Peel and slice potatoes thinly and place a layer of potato slices in the base of a greased casserole. Add a layer of browned pork cubes, then a layer of sliced onion, seasoning each layer with a sprinkle of salt and pepper. Continue in layers until dish is full, finishing with a layer of potato slices. Pour over the prune juice, cover tightly and cook at 350 for li hours. Decorate with a few of the larger prunes about 20 minutes before serving and return to the oven uncovered so that potatoes may brown. Just before serving sprinkle with chopped chives or finely chopped parsley.

Quick Supper.—For a quick supper or brunch, spread hot buttered toast with chutney, then tinned corned beef or luncheon meat. Put a poached egg on top, season with pepper and salt, and cover with heated tomato sauce.

MINCE PATTIES For Four Persons You Will Need: lib minced steak. 1 egg. i cup milk. i teaspoon salt 1 teaspoon mixed herbe. i cup dried breadcrumbs. 1 large onion. 2 oz butter. 1 cup chopped cooked or soaked prunes. 2 teaspoons mixed mustard. 1 teaspoon Worcestershire sauce. Method: Combine mincemeat, herbs, breadcrumbs with the egg lightly beaten with the milk and knead well until thoroughly blended. Shape mixture into eight thin petties of equal size. Fry finely chopped or grated onion in the butter until lightly browned, add the prunes, mustard and Worcestershire sauce and combine well. Spread an equal amount of this mixture on to four of the patties, top with the remaining four patties, making 4 sandwiches. Pinch the two meat layers well together around the edges and bake in a greased dish at 400 for half an hour.