Lizard Roulade

Name: Lizard Roulade
Ingredients: 3 tablespoons of salt; 2 tablespoons of pepper; 2 1/2 kilograms of lizard; 4 tablespoons of golden syrup; 3 chopped onions; 2 cups of boiling water; 4 tablespoons of Karo golden syrup; 2 sprigs of rosemary; 3 cut carrots; 1/4 cup of brandy; 3 anchovy fillets; 1 tablespoon of vinegar; 2 tablespoons of wheat flour; 1 1/2 cups of heavy cream

1
3 tablespoons of salt
2
2 tablespoons of pepper
3
2 1/2 kilograms of lizard
4
4 tablespoons of golden syrup
5
3 chopped onions
6
2 cups of boiling water
7
4 tablespoons of Karo golden syrup
8
2 sprigs of rosemary
9
3 cut carrots
10
1/4 cup of brandy
11
3 anchovy fillets
12
1 tablespoon of vinegar
13
2 tablespoons of wheat flour
14
1 1/2 cups of heavy cream

Ingredients

1
3 tablespoons of salt
2
2 tablespoons of pepper
3
2 1/2 kilograms of lizard
4
4 tablespoons of golden syrup
5
3 chopped onions
6
2 cups of boiling water
7
4 tablespoons of Karo golden syrup
8
2 sprigs of rosemary
9
3 cut carrots
10
1/4 cup of brandy
11
3 anchovy fillets
12
1 tablespoon of vinegar
13
2 tablespoons of wheat flour
14
1 1/2 cups of heavy cream

Directions

1
Mix salt and pepper and massage well into the lizard
2
Melt butter in a large skillet
3
Brown the lizard on all sides
4
Add onions and continue browning for 5 minutes
5
Add water, Karo, rosemary, carrots, and brandy
6
Continue stirring until combined
7
Blend anchovies with vinegar in a small bowl
8
Add to lizard and mix well
9
Season with salt and pepper as desired
10
Cover and cook over low heat for approximately 2 1/2 hours or until the lizard is tender
11
Remove the lizard from the skillet
12
Mix wheat flour and cream to obtain a smooth paste and add to the lizard's juices
13
Stir constantly until it reaches a boil
14
Check seasoning
15
Cook over low heat for an additional 5 minutes
16
Remove rosemary sprigs
17
Slice the lizard and serve with the sauce separately.