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 (1« hrs or so).
Sprinkle with parsley and serve.