Roast Lamb Shoulder Stuffed

Ingredients

• a cup of bread crumbs, chopped fine
• 2 tablespoons of butter, melted
• 1 tablespoon of chopped parsley
• 1 teaspoon of onion juice
• 1/2 teaspoon of paprika
• 2 tablespoons of softened butter
• 1 tablespoon of chopped parsley
• 1 tablespoon of chopped onion
• 1 tablespoon of lemon juice
• 1 tablespoon of kitchen bouquet

Method

1. 1

   Extract the bone and fill with stuffing.

2. 2

   Roast in a quick oven.

3. 3

   Spread with prepared sauce and return to oven for 4 minutes.

4. 4

   Garnish with fried potatoes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 227. The excerpt below is the record exactly as published.

ROAST LAMB SHOULDER STUFFED.— Have the bone ex- tracted neatly, and fill the cavity left with a stuffing of a cup of bread crumbs, chopped fine, 2 tablespoons of butter, melted, 1 ta- blespoon of chopped parsley, 1 teaspoon of onion juice or chopped onions, J^ teaspoon of paprika. Roast in a quick oven. Into 2 tablespoons of softened butter

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