Lamb Cutlets Shrewsbury

1. 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.
2. In a small pan, heat worcester sauce, redcurrant jelly and lemon juice.
3. Blend together.
4. In the remaining fat in the pan, fry the flour until it is golden - 10 mins on gentle heat.
5. Stiri in the mixed liquids.
6. Bring to boil, stirring.
7. Add enough stock to make a thick sauce.
8. Seasoni to taste and strain over cutlets.
9. Cook in pre-heated 170 C oven till tender (1« hrs or so). Sprinkle with parsley and serve.