8    Lamb cutlets/chops

    1/2 oz Fat/oil

      4 oz Button mushrooms

      4 tb Redcurrant jelly

      2 tb Worcester sauce

      1    Lemon, juice

      1 tb Flour

    300 ml Stock (or less)

           Salt & Pepper
           Nutmeg
           Chopped parsley
  Trim cutlets and brown on both sides in fat or oil.
  Slice the mushrooms and soften them in the same pan.
  Put the meat & mushrooms in a casserole. In a small
  pan, heat worcester sauce, redcurrant jelly and lemon
  juice. Blend together. In the remaining fat in the
  pan, fry the flour until it is golden - 10 mins on
  gentle heat. Stir in the mixed liquids. Bring to boil,
  stirring. Add enough stock to make a thick sauce.
  Season to taste and strain over cutlets. Cook in
  pre-heated 170 C oven till tender (1B+ hrs or so).
  Sprinkle with parsley and serve.