Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 2 cans (10-1/2 oz. each) condensed beef broth (bouillon)
- 2 Tablespoons pickling spice
- 1-1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 2 Tablespoons grated lemon peel
- 3 Tablespoons lemon juice
Try with roast lamb.
In a sauce pan, heat broth, spices, lemon peel and juice.
Ready to put over meat in a glass dish; cover and refrigerate for 24 hours, turning the meat occasionally.
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If using the marinade to cook with meat and vegetables, when finished you can make a gravy with it.
Remove meat and vegetables, strain broth; measure 2 cups and pour into sauce pan. In a jar, add 1/2 cup water and 3 Tablespoons flour; shake mixture, then slowly add into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Ready to serve over meat.
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