Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Breadcrumbs 1 ts Sage
1 Onion 1 ts Thyme
1 ts Salt 2 tb Butter
1/2 ts Pepper 1 Egg
1 tb Parsley Leg of Mutton

1. Parboil the onion and chop finely. Chop the parsley. Beat the egg.

2. Melt the butter and mix all the ingredients with it adding the
beaten egg finally to bind the mixture together.

3. Remove the bone from the leg of mutton and stuff the mixture in the
cavity.

4. Put the joint into a roasting dish with drippings and a little
flour.

5. First cook for 10 minutes at 400 degrees then reduce the heat and
allow to cook more slowly. Add twenty minutes of cooking time for
every pound of meat. Serves 4

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93

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