Leg of Mutton Boned and Stuffed

Ingredients

• leg of mutton
• large onion
• heaping pint of bread crumbs
• ounces of butter
• teaspoon of sage
• pepper
• salt to taste

Method

1. 1

   Bone the leg of mutton, fill the space from which it was taken with a forcemeat composed of the following ingredients: 1 large onion boiled and chopped fine, 1 heaping pint of bread crumbs, 2 ounces of butter, 1 teaspoon of sage, pepper and salt to taste.

2. 2

   Sew up the opening and roast in a good hot oven, basting with dripping continually.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 11. The excerpt below is the record exactly as published.

Leg of Mutton Boned and Stuffed. l>,,ii,,,\e the hone from le-- of mutton, till the space from which it was taken with a forcemeat compo.sed of the following ingredients: I large onion hoiled and chopped fine. 1 heaping pint (d' bread crumbs. '! ounces of butter. 1 teaspoon of sage. pepper and <a\\ to ta4e. Scw up lb.' openim:- and roast in a good hot oven, baste uilh g I dripping continuallv. Mks. V. J. StLVDniCK. Stuffed Roast of Pork. llavi' lb.' hul(dier cut a roasi loin of pork with the Hank left on. remove all the |,on.'> and rub salt and pepper well into the meal. Prepare the following l(.rcemeat: Two oz. fre^h pork. ', lb. >uct. C o/. bread crumhs. "i eggs. I >mall onion. I tea- .-poon minced parslev. a few sauv leaves, salt and pepper to taste. Lav the forcemeat the full length of the loin and roll up. binding well. Koast, allowiu"' ■?<> minutes to the pound. Mns. Thomas Walters. 74 StJPERIOR COOK BOOK Leg of Pork, Good as Goose. Parboil a Ic.u' of |)ni-k ami lake <>\\' skin, make a -iutTm-- of 1 oz. bread crumbs, a little chopped onion. sa,uv. luillcr. pe|)|»cr and sail. Bind mixture together with au egg. ]\Iake a slit iu K'g and |»iit in stulUng. ra>trn witli twine. Put in oven and haste well nntil l)rown and thoi-onghlv cooked. SerA'e wiili bi'own i;ra\\ and apple sauce. Mi;s. E. C. CooLEY. Baked Ham. One ciij) iiam chopped line. \ t-np hi'cad ciaimlis. pinch ol' mustard, little chop- jied parsley, 1 la,hies}to()ii melted hultei', "i (••^'iX'-^- Heat enough milk in ma]<e a ci^'amy mixtin'O. Bake in buttered dish in a hot i.ven lo minutes. Mrs. C. W. Jarvis. Boiled Dinner. Get a large piece ol coivned-beeJ'. Put on in the morning at eight o'clock and cQok it slowly; one and one-lialf hours before serving add a small head of cabbage, cut in quarters, and two turnips sliced. Half an hour later add four carrots and foui' parsnips: about one dozen potatoes put in oue-lialf liour l)efore serving. Put the beef on a pbitter and the vegetables around it or in vegetable dishes, if pre- ferred. Tlie eoi'ned liecf left can be used for hasli. To Boil Ham. To cook a 12 lb. luim, place in hoiliug water and boil steadily for 3 hours. Then take up and remove the skin and loakc in a hot oven for 1 hour. J(3E Hebert. Ham Pie. One can tomatoes, 1.^ pounds liome boiled ham, 1 package macaroni, pie crust. Chop the ham finely (with quite a bit of fat) and put a layer into a deep granite pan ; then a layer of boiled macaroni ; then a layer of stewed tomatoes. Con- tinue this until pan is full and cover with pie crust. Bake in a moderate oven for o5 minutes. Baked Stew. Cut round, steak into pieces about 1 in. square. Heat 1 tablesiDoon of butter, pat in the meat and stir liriskly for a few moments. Place in the earthenware bak- ing dish, first a layer of the meat, a slice or 2 of onion, then a la3'er of sliced pota- toes, season witi: salt and pepper, sift in a little flour, continue until meat is used, then pour on liot watei- uidil it rises above the meat, cover closely and bake from 2| to o hours, add water from time to time as necessary. Mrs. K. p. BronsojST. Dutch Stew. Boi! a piece of lamb stew weigiung -f pounds for 2^ hou.rs. Then add a small head of cabbage cut in eighths and let it cook -J hour longer, then put into this a cupful of rice which has l)een soaked for 2 liours and cook all togetlier for 1 hour. Water should be allowed to boil down until the right consisteru-y for stew, and rice allowed to I'emain e»n to|) t() pi'event scorching. Mrs. Titojias Pellow. Spanish Stew^. Take a couple of tender Spring chickens, ahout 2 to 2|- pounds each, dress and cut up into snudl joints and put the chickens into a porcelain lined pot and add a can of tomatoes, 5 medium sized onions, 4 cloves of garlic, 2 tablespoonfuls of butter, G small red pepper corns and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.