Stuffed and boned breast of mutton (27 Sept [1898])

1/4 lb Bread crumbs
3 ozes Suet
1/2 tsp Mixed herbs
A little grated lemon rind
Salt and pepper to taste.
1 Egg.
1 Small breast of mutton
boned and skinned.

Mix all the dry ingredients.
Add the beaten egg.  If this does
not bind, add a little milk.
Form with the hands, any shape.
Roll up the stuffing in the mutton,
beginning at the thinnest end.
Tie up or skewer.
Flour the mutton to prevent it
from sticking.

[stuffing for veal, fowl, turkey, fish]


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