Recipe - Marinade

2 Huge onions, chopped
1 Huge clove of garlic,
crushed
15 ml Oil
250 ml Beefbroth
125 ml Wine vinegar (white for
mutton, red for steak)
250 ml Tomato ketchup
15 ml Worcestersauce
5 ml Salt
2 ml Tabascosauce
15 ml Brown sugar
1 ml Ground cloves
1 ml Ground ginger
30 ml Fruit chutney
30 ml Dark brown sherry (optional)
125 ml Milk

(This is fine for mutton and can also be used cooked as a sauce for
hamburger patties and for making a leg of lamb in a casserole in the oven)

Mix all ingredients and use as marinade. If used for sauce over patties,
please cook till onions are done, or else you can saute the onions and
garlic before putting it into the marinade, and only heat up the sauce
before serving it with the burgers. If used for marinade, put meat
overnight in it and remove just before barbequing it over hot coals. Baste
frequently while roasting it over coals. If used to make a leg of lamb in
the oven, put the leg of lamb in it and bake in sauce till tender and done.
Serve this with maize bread and a green salad.

Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .