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Stuffed Leg of Lamb
From The Henderson cook book, 1914
Serves 2
Serve with a brown sauce made from flour and drippings.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 11. The excerpt below is the record exactly as published.
STUFFED LEG OF LAMB. Prepare a dressing by moistening 2 cups of bread crumbs (from inside of the loaf) with 3/2 cup of melted butter. Sea- son with salt, pepper and thyme or sweet marjoram, and a little onion, if desired. Add a very little water
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