Shoulder of mutton
Sage and onion stuffing
Method: Bone a shoulder of mutton and fill the space with sage and onion stuffing. Tie up with string and roast for 1&1/2 to 2 hours, according to size. Serve with rich gravy.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.
No comments:
Post a Comment