Instructions: Preheat oven to gas mark 3 325 degrees F (170 degrees C).

First heat half the dripping in a wide pan and brown the cutlets.

Remove them from the pan and arrange them in a casserole with the sliced mushrooms (these dont need pre cooking).

Then add the rest of the dripping to the pan and leave aside.

To make the sauce combine the redcurrant jelly Worcestershire sauce and lemon juice in a saucepan (preferably non stick) and stir continuously over a low heat until the ingredients are well and truly combined.

Now heat the rest of the dripping in the fryingpan add the flour and stir until it is golden brown.

Then stir in the jelly mixture and sufficient red wine to make a thick gravy.

Stir and bring the mixture up to simmering point season to taste with nutmeg salt and freshly milled black pepper and then pour the sauce over the cutlets put a lid on and place the casserole in the oven and cook for 30 minutes.

Then sprinkle on the chopped parsley and serve with new potatoes cooked in their skins and tossed in butter and freshly chopped mint.

Serves 3 people

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