Meat's

CORNED BEEF & CABBAGE WITH HORSERADISH SAUCE 3

Yield: 8 servings

• 1 Onion
• 4 Cloves, whole
• 4 lb Corned beef
• 2 Parsley sprigs
• 8 Peppercorns, whole
• 2 lb Cabbage
• 1 c Sour cream
• 1 tb Prepared horseradish

Work Time: 15 minutes

Total Time: 3 hours 45 minutes
Peel onion and stick with cloves. Put corned
beef, onion parsley and peppercorns in a
large pot and cover with water. Cover, bring
to a simmer and cook gently until tender,
2-1/2 to 3 hours. Cut cabbage into wedges
and core. Add to the pot, cover and simmer
until tender, about 30 minutes. Combine sour
cream with horseradish. Serve the meat and
cabbage with some of the broth ladled over all
and the horseradish on the side.
Per serving: 553 calories, 36g protein,
40g fat, 2808 mg sodium, 11g carbohydrates,
135 mg cholesterol.

Mutton Stew

• 2 1/2 lb boned mutton
• 4 large potatoes
• 2 large onions
• 3 or 4 medium carrots
• sprig of parsley
• 2 cups water
• salt and pepper

(serves four)
Cut the meat into good size chunks. Peel the
vegetables and slice thickly. Chop the parsley.
Choose a pot with a well-fitting lid and put
in the ingredients in layers, starting and
finishing with potatoes. Pour in the water and
season to taste. Cover and put on a very low
heat for about 2 1/2 hours until the meat is
tender and the potatoes have thickened the
liquid. The dish may also be made with lamb,
in which case it requires only 1 1/2 hours
cooking time.