Title: Pork or Lamb Sasaties
Categories: Pork Lamb Ceideburg
Yield: 6 Servings

1	c	Dried apricots
		Water
1/4	c	Vinegar
2	tb	Curry powder
2	c	Onions, chopped and cooked clear in 1/4 cup butter
		Salt to taste

Stew a cup of dried apricots until soft, and put through a food mill. Add water to make 1 1/2 cups, then add vinegar, curry powder and onion. Salt to taste. If not hot enough, add a dash of Tabasco or cayenne. Marinate 1 to 1 1/2 inch cubes of pork or lamb or mutton in this for 12 hours, then broil. Use marinade for basting and sauce.

From "The Complete Book of Outdoor Cookery" by James A. Beard and Helen Evans Brown.

Hayward Daily Review. 7/1/90

Posted by Stephen Ceideburg July 27 1990.

previous

next