Reference > Farmer's Cookbook > LAMB AND MUTTON > Stuffing
  Braised Leg of Mutton Roast Lamb  
CONTENTS · BIBLIOGRAPHIC RECORD

Stuffing

1 cup hot riced potatoes
1 tablespoon butter
1/4 teaspoon salt
1/4 cup soft stale bread crumbs soaked in some of the celery water and wrung in cheese-cloth
1/8 teaspoon pepper
1/4 teaspoon marjoram or summer savory
Few drops onion juice
Yolk 1 egg

Mix ingredients in order given.


CONTENTS · BIBLIOGRAPHIC RECORD
  Braised Leg of Mutton Roast Lamb  
 
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