4 Lamb cutlets

3/4 lb Tomatoes

2 Onions

1 Clove Garlic

1/2 c Dry white wine

2 oz Butter

Method: 1. Skin the tomatoes and slice the onions and simmer in butter with garlic. 2. Add the white wine when the tomatoes and onions are almost cooked and

cook for a further ten minutes. 3. Place the cutlets in a buttered casserole and pour the mixture over

them. 4. Cover and cook for 90 minutes at 350 degrees. Serves 4

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93