Recipe - Lamb And Apple Casserole

2 pound Middle neck of lamb
8 ounce Peeled onion
1 lg Cooking apple
1 pound Potatoes
1 ounce Seedless raisins
One half teaspoon Mixed herbs
Salt and pepper; to taste
2 teaspoon Marmite
One half pt Hot water
One half ounce Butter or margarine

1. Trim the excess fat from the lamb and cut into neat portions.

2. Slice onions thinly.

3. Peel and core apple and cut into thin slices.

4. Peel potatoes and rinse under cold water. Slice thinly.

5. Cover base of a large casserole (about 3pint size) with a layer of
potato, followed by onions and apple. Add raisins and meat then sprinkle
with herbs and a shake of salt and pepper. Top with remaining apple and
onions then lastly with remaining potato slices.

6. Dissolve Marmite in the hot water and pour into a dish over vegetables
and meat.

7. Dot top with small pieces of butter or margarine then cover with lid or
aluminium foil.

8. Bake in centre of moderate oven (350 F or Gas No. 4) for 1One half hours.
Uncover and continue to cook for further 20 to 30 minutes or until potatoes
are golden.

From: The Marmite Guide to better cooking by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias