Evening Republican, Volume 17, Number 229, Rensselaer, Jasper County, 25 September 1913 — Leg of Mutton Stuffed. [ARTICLE]

Leg of Mutton Stuffed.

Remove the bone carefully. Then make a good force meat with grated crumbs, chopped suet, minced parsley, lemon rind and a sprinkle of mixed herbs, pepper and salt; bind with one egg. Fill the cavity with the stuffing, tie a piece of white wax paper over it and bake in a good oven, allowing one-quarter hour to each pound. Baste frequently. Serve with rich brown gravy and mint sauce.