Royal lamb

ONE OF THE FEW RECIPES MY LATE MOTHER COULD COOK SUCCESSFULLY. A FAMILY (AND FRIEND'S) FAVOURITE!

Ingredients

3 cups	Lamb, roasted and sliced (Main)
1 Tbsp	Butter
2 Tbsp	Flour
½ tsp	Dried mustard
1 cup	Chicken stock
½ cup	Cream
1 Tbsp	Worcestershire sauce
1 tin	Mushroom soup
2 Tbsp	Butter
½ cup	Breadcrumbs
1 tsp	Chopped parsley

Directions

1. To make SAUCE and In a saucepan melt the first measure of butter and stir in the flour and dry mustard. When flour bubbles gradually stir in the stock and cook until thickened.
2. Stir in cream, worcester sauce, mushroom soup and add meat. Turn into greased casserole dish.
3. To make Topping: In a saucepan melt the 2nd measure of butter and fry the breadcrumbs until golden (not over done). Add parsley and sprinkle this topping over the top of the meat dish.
4. Bake at 180 C for @ 30 mins until bubbling and brown on top.
5. Serve with rice; OR Mashed kumera/potato and mint peas; OR on buttered toast!