Bigbazza wrote:
>
>
> "Jean B." wrote in message ...
>
> Farm1 wrote:
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a
>> couple of Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole. Combine puree, water, sauce, vinegar, mustard, sliced onion
>> and remaining flour and pour over shanks. Cover and cook in moderate
>> oven until tender, approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a
>> 'soup' the next day.
>>
>>
>
> Yum. Now remind me. Are OZ Tbsps FOUR teaspoons?
>
>
>
>
> I'll answer this one, Jean....The Australian Tablespoon is 20 Mils, and
> is equal to 4 Tsp. (5 Mils each).....
>
> Barry Oz

Thanks. I have decided that every cookbook that uses different
measures or has something else in it that must be remembered
should have a sheet of paper in the front that notes these things.
It will take quite a long time to go back and read all relevant
material in every cookbook that I have, but eventually it will
make life simpler.

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