Recipe - Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn

1 One half pound Loin lamb
3 ounce Onions
4 ounce Drippings
1 ounce Mushroom trimmings
4 ounce Breadcrumbs
2 ounce Laverbread
12 ounce Shortcrust pastry
Seasoning
Chopped parsley
One half x One half Gill milk
1 Sliced tomato (for garnish)

Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop
the onions and sweat in 2 oz. drippings.
Add finely chopped mushroom, cook for further 2 minutes. Add the
breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency
with a little milk, then season. Stuff the loin, tie and season it,
seal it with melted drippings, roast in an oven 430 degrees for 30
minutes. Cool and drain the loin, roll out the pastery into a
rectangle 5/16" thick. Spread the pastry with the remainder of the
stuffing, leaving a 2" margin all around. Place the cold loin in the
pastry, egg wash the margin. Completely envelope the meat in the
pastry and seal. Turn it over, place onto a greased baking sheet with
the folds underneath. Egg wash it and decorate as required. Bake it
in an oven of 425 degrees F for 30 minutes. Garnish with parsley and
cut or sliced up tomatoes. Serve with brased leeks, jacket potatoes, and brown
sauce. Cardiff College of Food Technology

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip