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Title: Stuffed Shoulder of Mutton
Categories:
Yield: 1 Servings
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
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.
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