Traditional recipes

1. Traditional
recipes
Comenius 2012-14
‘Sharing Traditions, Creating Unity!’

3. This booklet is the product of a Comenius project that is called
Sharing Traditions, Creating Unity!
It was made in December 2012 with traditional recipes given by the following schools:
England: Stanford Junior and Infants School, Laceby
Finland: Metsakylan Koulu, Ylojarvi
Germany: Berg-Grundschule Doberlug-Kirchhain
Greece: 32nd Primary School of Patra
Ireland: Bunscoil Eoin Naofa, St Johns N.S., Kenmare
Italy: Istituto Comprensivo ‘T. Valenti’ Trevi
Poland: Szkola Podstawowa nr 1 im. II Armii Wojska Polskiego, Jastrzebie-Zdroj
Portugal: Centro Escolar da Touria, Leiria
Spain: Academia Igualada
Wales: Ysgol Gymraeg y Gwernant, Llangollen

4. Ingredients
 110g butter or margarine, softened at room
temperature
 110 of caster sugar
 2/6 eggs, lightly beaten
 1 tsp vanilla extract
 110g self-raising flour
 1-2 tbsp milk
For the buttercream icing
 140gbutter, softened
 280g icing sugar
 1-2 tbsp milk
 a few drops food colouring
Instructions
 Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with
paper cases.
 Cream the butter and sugar together in a
bowl until pale. Beat in the eggs a little at a time
and stir in the vanilla extract.
 Fold in the flour using a large metal spoon,
adding a little milk until the mixture is of a dropping
consistency. Spoon the mixture into the paper cases
until they are half full.
 Bake in the oven for 10-15 minutes, or until
golden-brown on top and a skewer inserted into
one of the cakes comes out clean. Set aside to cool for 10 minutes, then
remove from the tin and cool on a wire rack.
 For the buttercream icing, beat the butter
in a large bowl until soft. Add half the icing sugar and beat until smooth.
 Then add the remaining icing sugar with one tablespoon of the milk, adding
more milk if necessary, until the mixture is smooth and creamy.
 Add the food colouring and mix until well combined.
 Spoon the icing into a piping bag with a star nozzle and pipe the icing using
a spiralling motion onto the cup cakes in a large swirl

5. Ingredients
 5oz Butter or Margarine
 3oz Sugar
 4oz Plain flour
 4oz Cornflour
Instructions
 Mix the butter and sugar together.
 Add the plain flour.
 Add the Cornflour using your hands to create the biscuit
dough.
 Roll the biscuit dough and cut out shapes.
 Place on a tray and bake in the oven.

6. Filling Crust Moistening
0,5 litre of water 2 dl cold water 1 dl milk
3 dl porridge rice 1,5 tsp salt 50 g butter
9 dl milk 3,5 dl rye flour
1,5 teaspoons salt 1,5 dl wheat flour
Filling
1. Mix the rice into boiling water reserved for the filling. Boil until the water has saturated the rice.
2. Add the milk and stir the filling for a few minutes. Reduce heat and agitate the porridge. The cooking time is
about 40 minutes. Stir the porridge every now and then.
3. When the porridge is ready, it will seem thickish. Then add the salt. Cool the porridge.
Crust
1. Mix the flours and salt into the cold water.
2. Make the dough smooth and pliable by moulding it by hands on a panification support.
3. Shape the dough into a smooth bar and divide it into about twenty pieces.
4. Roll the pieces into balls, flatten them into small cakes and cover them with plastic.
5. Roll the cakes into thin sheets that have approximately 17 cm in diameter.
Baking the pasties
1. Lay porridge on each cake so that the porridge reaches the ends.
2. Pinch the edges together with your fingers.

7. 3. Bake the pasties in about 250 degrees Celsius for about 15 minutes until the rye crust is
brown in colour.
Finishing
1. Moisten the pasties from both sides with hot mixture of milk and butter.
2. Lay the pasties on each other and brew them under a towel and bacon paper.
Ingredients (for 4 people)
2 dl water
2 dl rice
11 dl milk
A bit of salt
Sugar & cinnamon powder
Instructions
1. Bring the water to boil.
2. Add rice in the boiling water. Boil for a couple of minutes.
3. Add milk. Mix well until it starts to boil.
4. Turn down the heat and boil the porridge on a
low heat mixing it regularly for one hour.
5. Remove from heat and add salt (half a teaspoon).
7. Serve warm. Sprinkle each plate with sugar and
cinnamon. / Optionally rice porridge can also be
served with delicious soup of mixed fruit.

8. Ingredients
200 gr dried mix fruits
(raisins, prunes, apricots, figs)
1 liter water
3 tbs sugar
1 cinnamon stick
2 tbs potato starch
Instructions
1. Allow the fruit to soak for a few hours in cold water.
2. Bring 1 liter of water to boil. Add into the water 3 tbs of sugar, cinnamon and the mixed fruit.
3. Boil the fruit until tender (10 min).
4. Dissolve the potato starch in a drop of cold water and pour into the soup in a thin stream, while
continuously stirring.
Continue to boil for a moment.
5. Pour soup into a serving bowl and allow to cool. Sprinkle with sugar.
6. Serve together with rice porridge. Or if you wish, serve the mixed fruit soup just with whipped cream as a
dessert.

9. Ingredients
cup fresh white bread crumbs
½ cup milk
2½ lbs lean veal, preferably shoulder
2½ lbs pork belly or fatty pork butt
1 tbls plus 2 tsp salt
1 tsp freshly ground white pepper
1½ tsp freshly ground nutmeg
8 yards prepared casings, about 4 oz.
2 tbsp melted salted butter
Instructions
In a small bowl, soak the bread crumbs in the milk.
Grind the veal and pork belly together, first coarsely and then finely.
Place the meat into a large bowl.
Add the salt, nutmeg, white pepper and softened bread crumbs.
Mix well with your hands until thoroughly blended.
Working with about one-quarter of sausage filling at a time (cover the rest and refrigerate the
remainder), stuff the casings loosely with the sausage filling.
Pinch and twist into 4 inch links.
Refrigerate the first ones while doing the rest.
To cook, prick the sausages all over to prevent the skins from bursting.
Place as many sausages in a skillet as will fit in a single layer without crowding.
Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes.
Pour off any liquid.
Add butter to the pan and cook uncovered, turning.

10. Ingredients
 a tin of peaches
 3 pears
 8 apples
 5 bananas
 peach fruit juice
Instructions
 Peel the apples, pears and bananas and cut them into pieces.
 Cut the peaches into pieces.
 Pour the juice over the fruit pieces and mix it well.
Ingredients for 6 persons:
 6 eggs
 400 ml of buttermilk
 200 g of sugar
 a bit peel from a
lemon
 250 g of flour
 some powdered sugar or jam for decoration
Instructions
 beat the white of the eggs
 mix the yolks and the other ingredients together
 add the white eggs
 grease the waffle machine and bake the waffles

11. Ingredients
 2 kilos of hard flour
 1 kilo of soft flour
 1 sachet of yeast
 salt
 warm water
 some oil
Instructions
 Mix the flour with the yeast.
 Add some water in the previous dough (which you have
saved from the previous time) and shake well.
 Mix the dough well.
 Oil some pans and put the pieces of dough in them, Keep
some in a jar for the next time.
 With a knife carve the surface of the dough and put the
pans in a warm place.
 When the dough gets ready (slowly rising), use a toothpick
to make small holes in it.
 Put the pans in a preheated oven at 180 degrees for 1 hour.
 When it’s ready, put some grated tomato, some feta cheese
and olive oil on it.

12. Ingredients
 1 kilo of green vegetables (spinach, dill,
fresh onion, parsley, leek, etc)
 a little flour for the vegetables
 ½ kilo of flour
 olive oil & vinegar
 salt & pepper
Instructions
 Wash and cut the vegetables into small pieces.
 Add a little flour, some pepper and some salt.
 Mix the vegetables well.
 Pour some olive oil and some vinegar into a bowl.
 Add some salt and some water.
 Add the flour and mix well.
 With a rolling pin make 2 thin dough sheets.
 Pour some olive oil into a pan and put a dough sheet on it.
 Add the vegetables and pour some olive oil on them.
 Cover the vegetables with the dough sheets.
 Pour some more olive oil on the dough sheets.
 Put in the oven at 180 degrees for 45’

13. Ingredients:
450g/1Lb Potatoes peeled and boiled
450g/1Lb Green Cabbage cooked
Drop of Milk
50g/2 tablespoons Butter
1 Large Onion finely chopped
Salt and Pepper
Instructions
 Mash the potatoes. Chop the cooked cabbage and add it to the mashed potato. Mix well and add a drop
of milk to soften the mixture.
 Melt half the butter in a frying pan and add the onion. Cook until softened. Remove from frying pan
and mix into the potato and cabbage mixture.
 Add the remaining butter to the frying pan and when hot add in all the mixture spreading it out to
cover the whole fry pan. Fry until brown then cut in into pieces. Serve with butter.
This is a traditional Irish dish with the main ingredients being potatoes and cabbage. It is eaten as a dish
on its own or with meat for dinner. At Hallowe’en curly kale is used instead of cabbage and a ring is
hidden in the dish. Marriage is predicted for the person who finds the ring.

14. Ingredients
 1lb. Cream Flour
 8oz Sultanas
 1/2 teaspoon of bicarbonate of soda or Bread Soda.
 8oz of sugar
 8 oz Irish Butter
 3 Eggs
 4 oz Mixed Peel
 1 lbs mixed dried fruit
 1/2 tsp Mixed Spice
 1/2 tsp Cinnamon
 2oz Almonds finely chopped
 1/2 Pint of Guinness
Instructions
 Sieve Flour, Bread Soda & spices in to a bowl.
 Beat butter and sugar together for 5 to 10 minutes to a cream.
 Add eggs one at a time and continue to beat.
 Fold in you Flour Mixture, Sultanas, Mixed peel, Almonds and Mixed Fruit to the egg mixture.
 .Add Guinness.
 Mix well.
 Turn in to a greased and lined 8 inch tin Bake in the centre of oven ( 300°F) for 120 minutes.
 Let cake cool a little in tin then stand on a wire tray. Cover with tea towel.

15. Ingredients
Strangozzi,
black truffle,
oil,
garlic,
salt and pepper
Instructions
Strangozzi noodles are like homemade fettuccine but they contain
only flour and water, no eggs.
For 6 servings, use 600 g flour and plenty of water – as much as
necessary to make a uniform dough.
Roll it out into a thin sheet and cut into strips about 1 cm wide. Let
noodles dry for a few hours.
Sauce black truffle of Norcia and Spoleto
You will need 100 g of black truffle. The truffle should be washed thoroughly
with warm water and a brush, and then dried and grated. Pour 1 cup of oil
into a saucepan, preferably porcelain, and sauté two minced anchovies until
they dissolve completely. Brown a clove of garlic in the oil as well.
Take off burner and add grated truffle. Place back on low heat for 2 minutes.
Toss cooked pasta in sauce and add a sprig of parsley chopped finely
Prepare a mixture of 4 sausages, some grated bread, a handful of parmesan
and two eggs. Add a pinch of salt and ,if you like it, some pepper.
Boil the white stalks of 2 black celeries. leave them to chill, then fill them
with the mixture and close them with toothpicks or with a thread. Then put
them in flour and fry them. Finally place the celeries in a baking tin with
meat (chicken, pork, veal) sauce, parmesan and bake for 45 minutes. When it
is golden, serve with hot sauce, parmisan and some butter shavings.
IN OCTOBER IN TREVI

16. Ingredients
Aubergines 800 gr.
Mozzarella cheese 300 gr.
Tomatoes 500 gr.
Onions 1
Parmesan cheese 100 gr.
Egg whites 2
Extra virgin olive oil as required for frying
Basil a bunch
Salt to taste
Pepper to taste
Instructions
 Peel the eggplants and cut them into 4 mm. slices lengthwise. Put them into a deep dish in layers and
salt each layer. Put a weight on top and leave them for half an hour. Rinse the eggplant slices and dry
them. Whip the egg whites and put the slices in them to avoid them from absorbing the frying oil.
 Fry the eggplant slices in plenty of hot oil and drain them on kitchen paper. In the meantime, slice the
onion and brown it. Add the tomatoes and the basil and cook on a high heat for 10 minutes. Cover the
bottom of an oven dish with a layer of the sauce, sprinkle with a little Parmesan cheese and arrange
some eggplant slices on top.
 Slice the Mozzarella cheese and lay some of them over the slices. Continue in the same way with all the
layers until you have used up all the ingredients. Put the oven dish into a preheated oven at 180° c. for
55 minutes.
 Then increase the temperature to 200° C. for a further 10 minutes to brown the top.

17. Ingredients
2 Eggs
2 glasses of lukewarm water
1 kg of wheat Flour
1/2 ts salt
Instructions
 Mound flour on kneading board and make hole in center.
 Drop eggs into hole and cut into flour with a knife.
 Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl.
 Divide dough in halves and roll thin.
 Cut circles with a large biscuit cutter.
 Place a small mound of filling a little to one side on each round of dough.
 Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed
to prevent the filling from running out.
 Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes.
 Lift out of water carefully with a perforated spoon.
 The dough has a tendency to dry while you are working. A dry dough will not seal completely. We
suggest
 rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting,
and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly.
Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.
 Note: Pierogi can be frozen after boiling and they keep well. I prefer all my pierogi fried in butter and
onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden
brown.
VARIETIES OF FILLING CHEESE
 1 cup cottage cheese, 1 tsp. melted butter, 1 egg beaten, 3 tbsp sugar, 3 tbsp currants, 1/4 tsp cinnamon,
cream cheese with melted butter.
 Add other ingredients and mix well.
 Fill pierogi.
 Serve with melted butter and sour cream.
CHEESE
 1 cup dry cottage cheese, 1 dash of salt, 1 tsp. lemon, 1 tbsp
sugar, 1 egg, 1 egg yolk.
 Mix ingredients thoroughly.
 Fill pierogi.

18. CABBAGE AND MUSHROOMS
 1 small head cabbage, 2 cups mushrooms, 2 tbsp sour cream, 1 small onion, chopped fine, butter, salt and
 Pepper.
 Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine.
 Saute onion in butter, add chopped mushrooms and fry 5 minutes.
 Add chopped cabbage and continue to fry until flavors blend.
 Add sour cream and cool.
 Fill pierogi.
SAUERKRAUT
 Two cups sauerkraut may be substituted for the cabbage.
 Rinse and chop sauerkraut.
 Proceed as above.
MUSHROOMS
 1 cup chopped mushrooms, 1 onion chopped fine, salt and pepper, 2 egg yolks, butter.
 Saute onion in butter.
 Add mushrooms.
 Season.
 Remove from fire, add egg yolks and stir well.
 Cool and fill pierogi.
 Serve with chopped onion browned in butter.
MUSHROOMS AND MEAT
 1/2 cup cooked beef, 1/2 cup chopped mushrooms, 1 onion chopped fine, butter, salt and pepper, 2 tbsp
sour cream.
 Run cooked meat through meat grinder.
 Fry onion in butter until transparent, add mushrooms and meat.
 Season to taste.
 Add sour cream and cool before using.
PRUNES
 1 cup cooked prunes, 1 tsp lemon juice, 1 tsp sugar.
 Soak prunes overnight. Cook with sugar and lemon
juice.
 When cool, remove stones and fill pierogi.
 Serve with bread crumbs browned in butter.

19. Ingredients
1 kg Beets, diced canned
1,5 l. Water
1 Celery stalk
1 Carrot, quartered
1 Bay leaf
1 Garlic clove, peeled
4 Peppercorns, whole
1/4 ts Salt
200 ml Lemon juice
2 spoons of Sugar
1 Dairy sour cream or dill sprigs
Instructions
 Drain beets reserving liquid. Set beets aside.
 In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a
boil.
 Cover, reduce heat and simmer 15 minutes.
 Remove vegetables and seasonings with a slotted spoon.
 Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through.
 Serve topped with sour cream and/or dill sprigs. Makes 8 servings.
Ingredients
1kg of minced Beef
1kg rice uncooked
1 Onion; Diced
1 Green Pepper; Diced
2 Eggs
1 Cabbage; large head
2 Tomato Juice
PREPARE THE CABBAGE LEAVES:
 Cut the core of a cabbage out with a knife, then put the hole-where-the-core- was, side down in a steamer over
 boiling water. Let it sit for about 10 minutes and remove.
 Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as
many as you can, return the head to the steamer to soften more leaves.
 Take a sharp knife and remove as much of the central vein as you can.
FILLING:
 Mix all the other ingredients together in a bowl. Work it with your hands until the eggs and other ingredients
except the tomato juice are thoroughly mixed into the meat.
 Now, take a glob of mixture and set it in the hollow of a deveined leaf, with the end that was near the core
towards you. Fold the left side over the mix and then the right side.
 Place in the pan and continue with the other leaves. When you've made the last cabbage roll, pour in the tomato
juice to cover. Bring to a boil then simmer for AT LEAST an hour.
 Serve in a bowl with the juice.

20. Ingredients
 1/4 cup olive oil
 1 large Spanish onion, diced
 2 cloves garlic, thinly sliced
 10 ounces chouriço, diced
 6 medium potatoes, peeled and diced
 8 cups cold water
 1 pound kale or collard greens, cut into very fine
julienne
 Salt and pepper to taste
http://www.youtube.com/watch?v=c2SMFtt1pQI
Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of
Lisbon’s most luxurious hotels to the humblest of country homes. It’s a versatile dish: Serve it as a one-course
meal at lunch or as a light supper in the evening. What’s crucial when preparing it is that the kale is cut into
extremely fine slices; that’s what creates the soup’s distinctive character.
Leitão Assado
A soft and intensely flavorful meat that flakes right off the bone, accompanied by very
crispy, golden-orange skin. Additionally, they drizzle a very strong and spicy black
pepper sauce and serve it with orange slices. This combination of soft and crunchy,
citrus and spice in my mouth is quite a unique sensory experience and delicious!
http://www.youtube.com/watch?v=BWOVsaZ6AuU
Pastéis de nata
It is believed that pastéis de nata were created before the 18th century by
Catholic nuns at the Jerónimos Monastery of Belém, in Lisbon. The Casa
Pastéis de Belém in Lisbon was the first place outside the convent selling the original creamy dessert, after the
monastery was closed in 1820s, and there they are called pastéis de Belém, after the name of the area and its
famous bakery. Since 1837, locals have gone there to get them warm out of the oven and sprinkled with
the cinnamon and powdered sugar. http://www.youtube.com/watch?v=KjERLofrHuk

21. Ingredients
 6 medium sized fresh sardines-frozen if you
really can't get fresh, just make sure they are thawed thoroughly
 1/2 handful coarse seasalt
 2 large potatoes, like russets
 2 green bellpeppers
 1/4 cup extra virgin olive oil, plus 1/4 cup
 1/8 cup white wine vinegar
 1/2 onion, thinly sliced
 2 garlic cloves, thinly sliced
 Salt and white pepper
 1 Large tomato
 Some slices of Cucumber (if you like)
Instructions
 Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold,
running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and
refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.
 Roast 2 green bell peppers over an open flame until charred. Place in a bowl and cover it with plastic
to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.
 Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine
vinegar, onion, and garlic. Add tomato (sliced) , onion (sliced) and cucumber. Season with salt and
pepper, to taste.
 Preheat a grill. Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill.
When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create
the grill marks.
 Place 3 sardines on each plate with 2 potato halves and some green pepper salad. For decoration and
extra flavour, drizzle with remaining olive oil.
http://www.youtube.com/watch?v=iSZmJZffE3A&feature=related

22. Ingredients (for 4 people)
 Half a litre of milk
 4 eggs yolks
 125 gr of sugar
 A cinammon stick
 The rind of one lemon
 A handful of sugar
Instructions
 Peel the rind of the lemon and wash it well.
 Melt the starch in half a glass of cold milk.
 Separate the four eggs.
 Bring the rest of the milk to boil with the
lemon rind and then take it of the heat.
 In a saucepan mix the yokes and sugar
together well. After add the hot milk whilst
still mixing (with a food mixer). Then with the
other milk add the starch, sieving the milk
into the other.
 Put the pan on the heat but don’t let it boil!
Just simmer and keep on whipping the
mixture until the mixture is thick. Take it off the heat and continue to whip for a good while. Then
pour the mixture into dessert bowls and let it cool down to room temperature.
 Just before serving, heat the burning lamp, put sugar on the top of each bowl ( a layer of about 2
millimeters), then burn the sugar with the lamp, slowly!!, until it has caramelised.
This dessert is typical in St Joseph’s day (19th of March) but it is also eaten the rest of
the year. It is one of the most popular desserts in Catalonia.

23. Ingredients (for 6):
500gr. of veal meat FOR THE MEAT BALL
chicken 150gr. minced pork meat
200grs. pork’s ear 1 egg
1 ham bone a bit of bread crust dipped in milk
1 sausage 1 clove of garlic
250gr. chickpeas parsley
250gr. potatoes salt
1 cabbage pepper
1 turnip 1 spoonful of flour
1 carrot
celery FOR THE SOUP
1 leek 300gr. of pasta (galets)
Instructions
Wash all the meat.
Put 4 litres of water in a big pan and bring it to boil. Add all the meat.
Let it boil for a while and add the chickpeas, the turnip, the leek, the celery, and the carrots. Salt it.
Let it boil for an hour.
Add the potatoes, the cabbage, and the meat
ball (you have prepared previously) and the
sausage. Let it boil for 30 minutes.
When it’s ready sieve the ingredients out of
the soup.
Boil the pasta with the soup for 12 or 15
minutes.
Serve the soup very hot. Put all the
vegetables and the meat on a tray.
TO PREPARE THE BALL:
Put the minced meat in a bowl.
Add the egg, the parsley, the garlic (cut it into small pieces), the bread, salt and pepper.
Mash all together with a fork. Then roll into meat balls.
Flour them and put them into the boiling soup.

24. Ingredients
 225 g/8oz self-raising flour, sieved
 110 g/4oz (preferably Welsh) salted
butter
 1 egg
 Handful of sultanas
 Milk, if needed
 85 g/3oz caster sugar
 Extra butter, for greasing
Instructions
 Rub the fat into the sieved flour to
make breadcrumbs. Add the sugar, dried
fruit and then the egg. Mix to combine, then form a ball of dough,
using a splash of milk if needed.
 Roll out the pastry until it is a 5mm or 1/4in thick and cut into
rounds with a 7.5 – 10cm – 3or4 in fluted
cutter.
 You now need a bakestone or a heavy iron griddle. Rub it with butter
and wipe the excess away. Put it onto a direct heat and wait until it heats
up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each
side needs to be caramel brown before turning although some people like it almost burnt.
 Remove from the pan and dust with caster sugar
while still warm. Some people leave out the dried fruit, and
split them when cool and sandwich them together with jam.

25. Ingredients
 4 tbsp plain flour
 Salt and freshly ground black pepper
 1.4kg/3lb lamb neck fillet cut into large pieces
 1tbsp vegetable oil
 2 onions diced
 1.2 litres chicken stock
 3 large carrots diced
 900g potatoes quartered
 2 tbsp Worcestershire sauce1 tbsp brown sauce
Instructions
 Chop vegetables
 Fry onions
 Fry meat
 Add carrots, stock, Worcestershire sauce and half of the
potatoes
 Simmer for 3 hours
 Add rest of the potatoes brown sauce
 Cook for further 1 hour
 Eat with crusty bread

26. January 2013