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Name: China Chilo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Caster sugar; 3 lb Mutton; diced; 2 oz Butter; 1 pt Lamb or beef stock; 12 g Fresh asparagus; cut into 1; 8 g Button mushrooms; peeled; 1 lb Green peas; ; and diced; 3 g Clean button mushrooms; 3 oz Lard dripping; (3 to 4); 1 Handful sorrel; shredded; 1 Cucumber; peeled, shredded; 2 Lettuce; cut into quarters; ; pieces

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INGREDIENTS

1 tb Caster sugar
3 lb Mutton; diced
2 oz Butter
1 pt Lamb or beef stock
12 g Fresh asparagus; cut into 1
8 g Button mushrooms; peeled
1 lb Green peas
; and diced
3 g Clean button mushrooms
3 oz Lard dripping; (3 to 4)
1 Handful sorrel; shredded
1 Cucumber; peeled, shredded
2 Lettuce; cut into quarters
; pieces

Servings

INSTRUCTIONS

Place pan on the heat. Dust the mutton in some seasoned flour and then add the dripping to the pan until it begins to smoke. Fry the mutton in the dripping until it is brown. Cook in the batolies and then deglaze the pan with the stock. Place the lamb in a casserole dish with the peas, sorrel, stock, butter, sugar and the onions. Bring them to the boil and stir in the lettuce and then place it in a medium oven for 2 1/2 hours. Half an hour before the end of the cooking add the mushrooms and the cucumber (stir them in with some water if it is too thick). Blanch the asparagus in the boiling salted water and then keep it all warm. Pour the casserole into a dish and garnish with some asparagus and some picked chervil.

NOTES

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China Chilo

1 tb Caster sugar
3 lb Mutton; diced
2 oz Butter
1 pt Lamb or beef stock
12 g Fresh asparagus; cut into 1
8 g Button mushrooms; peeled
1 lb Green peas
 ; and diced
3 g Clean button mushrooms
3 oz Lard dripping; (3 to 4)
1 Handful sorrel; shredded
1 Cucumber; peeled, shredded
2 Lettuce; cut into quarters
 ; pieces

Place pan on the heat. Dust the mutton in some seasoned flour and  then add the dripping to the pan until it begins to smoke. Fry the  mutton in the dripping until it is brown. Cook in the batolies and  then deglaze the pan with the stock.    Place the lamb in a casserole dish with the peas, sorrel, stock,  butter, sugar and the onions. Bring them to the boil and stir in the  lettuce and then place it in a medium oven for 2 1/2 hours.    Half an hour before the end of the cooking add the mushrooms and the  cucumber (stir them in with some water if it is too thick). Blanch the  asparagus in the boiling salted water and then keep it all warm. Pour  the casserole into a dish and garnish with some asparagus and some  picked chervil.

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Nutrition

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Serving Size: 1 Serving (2048g)
Recipe Makes: 1 servings

Calories: 1342
Calories from Fat: 852 (63%)

Amt Per Serving		% DV

	Total Fat 94.7g	126 %
	Saturated Fat 58.7g	294 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 4.6g
Cholesterol 243.8mg		75 %
Sodium 2921.1mg		101 %
Potassium 934.7mg		25 %
Total Carbohydrate 101g		30 %
	Dietary Fiber 29.9g	120 %
	Sugars, other 71.1g
Protein 29.9g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1342

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