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Leg Of Lamb With Forcemeat

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Slit a leg of lamb on the wrong side, and take out as much meat as

possible, without cutting or cracking the outward skin. Pound this meat

well with an equal weight of fresh suet: add to this the pulp of a dozen

large oysters, and two anchovies boned and clean washed. Season the

whole with salt, black-pepper, mace, a little thyme, parsley, and

shalot, finely shred together; beat them all thoroughly with the yolks

of three eggs, and, having filled the skin tight with this stuffing, sew

it up very close. Tie it up to the spit and roast it. Serve it with any

good sauce.











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