THIS WEEK’S RECIPE
ROAST STUFFED NECK OF MUTTON.
3 tablespoons stale - breadcrumbs. 14 'tablespoons shredded suet or margarine. teaspoon chopped parsley. -J teaspoon 'crushed herbs. Salt and black pepper to taste. 1 egg. 1 clove of garlic or tablespoon onion. 2J11) to 31b neck of mutton. 2oz mutton or bacon dripping. 31b of potatoes. 2 heads of celery. Cold water and a little salt. • •> See'that you keep this recipe for best end of neck. Get butcher to bone it, and make broth of the bones for another meal. Mix the breadcrumbs with the suet, or margarine if there is no suet, parsley, herbs, salt and pepper to taste, and enough of the egg to make a moist stuffing. Add a minced clove of garlic before the egg, if you like, or a tablespoon minced onion if preferred. Bone mutton and stuff. Place the dripping in roasting pan, and melt in oven. When hot, place meat in tin with peeled potatoes round. Baste both well with the fat. Dice celery. Cover the bottom of a fireproof dish with water. Add celery and salt to taste. Place side by side on oven shelf in centre of oven heated to 450deg F. (Rcgulo 7), and close door. Bake for ;} hour.
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https://paperspast.natlib.govt.nz/newspapers/LCM19470827.2.44.3
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Lake County Mail, Issue 14, 27 August 1947, Page 10
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207THIS WEEK’S RECIPE Lake County Mail, Issue 14, 27 August 1947, Page 10
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