SHOULDER OF MUTTON STUFFED





Have the butcher carefully remove the blade from the shoulder and fill
the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
the opening, roast in the oven with a very little water in the pan, and
baste frequently. Serve with the gravy from the pan after the grease has
been carefully removed.





SHOULDER OF MUTTON DRESSED LIKE KID Shrimp or Oyster Curry facebooktwittergoogle_plusredditpinterestlinkedinmail

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