chopped, and plenty of thyme or
marjoram or basil, and 2 bay
leaves. Pour over a glass of sweet
white wine, or port. Cover the pan
and cook very gently for 2 hours,
until the meat is tender.
Have ready the chick peas,
soaked and cooked. When the
mutton is about ready put the
drained chick peas and the meat
mixture together into a fireproof
dish, put a layer of breadcrumbs on
the top and cook in a gentle oven
for an hour until a slight crust has
formed on the top, and the chick
peas are absolutely soft.
Tins of ready-cooked chick peas