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.
Showing posts with label stuffing (sage & onion). Show all posts
Showing posts with label stuffing (sage & onion). Show all posts
Tuesday, June 24, 2025
Sunday, December 16, 2018
Mock Goose
Grease a pie-dish well with good dripping, leave a few lumps scattered at bootom [sic]; slice a raw cooking apple, sprinkle very little sugar, then put a layer of sage and onion stuffing; on this put a layer of lambs fry, then a layer of bacon and if the dish is deep enough repeat layers; have the top layer slices of raw potato or breadcrumbs with lumps of butter or good dripping on top. Bake 1&1/2 hrs, and serve with gravy.
Source: contributed by Mrs. P. Wittke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.7
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