Evening Republican, Volume 17, Number 23, Rensselaer, Jasper County, 27 January 1913 — Bredee—South African Dish. [ARTICLE]

Bredee—South African Dish.

Material required: Two pounds neck of mutton, one pint strained tomato, two medium-sized onions, onehalf sweet red pepper finely shredded, six tablespoons bacon fat, salt and pepper. Method of preparing: Cut the meat in small pieces, discarding the fat; roll the pieces of meat in flour. Slice the onions and fry in the bacon fat until a golden brown. Take out the onions and brown the meat in the same fat Add the tomato, shredded pepper, onion, one-half teaspoonful of salt and one-quarter teaspoonful of pepper. Pour into a casserole or baking dish; cover closely; cook two hours in a moderate oven. This can be made from cold roast mutton, and if so made it will require but an hour to bake.