Stuffed Shoulder of Mutton
Ingredients: 1 shoulder of mutton, 30z. ham or bacon, 1 dessertspoonful finely chopped parsley, 21402. bread crumbs, 1 teaspoon mixed herbs, a littie beaten ege to mix, pepper, salt and mustard to season, 1 medium-sized onion. ‘Method: Remove the bone from the shoulder, using # sharp, pointed knife. When boning, it is most important to keep the blade of the knife close to the bone the whole time. Put the dry ingredients for the Stuffing into a basin, make a well in the centre and mix stiffly, stirring in sufficient beaten egg to make the mixture bind. Stuff the shoulder by filling the hole from which the bone has been removed. Roll up, tie with string, and place in a baking tin. Roast, basting frequently, allowing 20 minutes to the pound and 20 minutes over.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19390922.2.15.1
Bibliographic details
New Zealand Listener, Volume 1, Issue 13, 22 September 1939, Page 10
Word Count
138Stuffed Shoulder of Mutton New Zealand Listener, Volume 1, Issue 13, 22 September 1939, Page 10
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