Stuffing for Braised Leg of Mutton

Ingredients

• 2 cups bread crumbs
• 1 cup melted butter
• 1 teaspoon salt
• Pepper
• thyme
• 2 tablespoons boiling water

Method

1. 1

   Combine all ingredients and mix well.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 63. The excerpt below is the record exactly as published.

peppercorns. Cover closely .nd bake 3 hours, ^^ ;">%--„X^^. ^^^^^^^ last i hour. Place meat on a hot platter and remove strings. Skim off some of the fat from M^ot m pan, and when liquor is reduced to 2 cups strain and thicken with 3 tablespoons butter and 4 tablespoons Purity Flour, cooked together until well browned. STUFFING 2 eups bread crumbs. ^ teaspoon salt 1 cup melted butter. Pepper and thyme. 2 tablespoons boiling water. This is one of the nicest ways of cooking mutton. ROAST PORK Trim and wipe the meat. If used with the skm on. score it in inch squares, taking care to cut only throu^^h skin. Make a cut just below the knuckle with a boning knife. Slide the knife up along the bone and turn it outward, making a i dozen cuts | of the way to the skm, and fill them with stiiff- inr Sprinkle with salt and pepper, place on rack in roasting pan, dredge with Pur^ty Flour Half an hour before serving sprinkle with 1 tablespoon cracker crumbs seasoned with pepper, salt and sage. Serve with apple sauce. STUFFING 1 cup grated bread crumljs. 1 sour apple. 1 small onion. 6 sage leaves. Chop apple and onion. Melt the butter, add the crumbs, rubbing them hard to distribute the butter evenly. Add the seasoning, apple and onion, and 3 beaten egg yolks. APPLE SAUCE Wine quarter and core 12 tart cooking apples ; steam till tender and sprinkle with 4 tablespoons sugar and a little salt. Do not make it too sweet : if the apples are not very sour, add the ]uice of a i lemon. 2 tablespoons butter. 1 teaspoon salt

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