| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Lamb, Roast, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Mutton shoulder |
| 1 |
c |
Bread crumbs |
| 1 |
tb |
Parsley, chopped |
| 1/2 |
|
Lemon, grated rind of |
| 1 |
tb |
Fat |
|
|
Salt and pepper |
| 1 |
|
Egg, beaten well |
INSTRUCTIONS
Remove the blade bone from the shoulder, or have the butcher do it. Mix
together the crumbs, parsley, lemon rind, fat, salt, pepper and egg. Stuff
the boned cavity, sew up the opening and roast. Be sure to baste frequently
with a little fat or the meat will be dry. Allow 15 minutes to the pound.
Serve with gravy. Many of the recipes in this collection did not contain
amounts or oven temperatures. I have typed them in as they appear in the
book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95 Submitted By CAROLYN SHAW On 05-23-95 (2319)
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”