MUTTON A L'HISPANIOLA
(
Introductory Remarks.) - (
The Jewish Manual)
Take a small piece of mutton, either part of a shoulder or a fillet
of the leg, partly roast it, then put it in a stewpan with beef gravy
enough to cover it, previously seasoned with herbs, a carrot and
turnip; cut in quarters three large Spanish onions, and place in the
stewpan round the meat; a stuffing will improve it, and care must be
taken to free the gravy from every particle of fat.
Vote
Viewed 2066 times.
