New Ways to Cook the Different Joints Breast of lamb s usually cheap, even when other cuts are still expensive. As, however, there is not a great deal of solid meat on this cut it needs stuffing or combining with ther ingredients to make it farther.
To stuff it, have it boned, and trim into a flat piece. Make the stuffing with four ounces of breadcrumbs, two rashers of chopped bacon (or two ounces of dripping). a -dessertspoonful of chopped parsley, a pinch of herbs, a little grated lemon rind, pepper, "salt, and a teaspoonful of minced onion. Spread over the meat, roll up, and tie into a roll. Put in a casserole, half cover with stock or water, and simmer for about two hours, skimming occasionally. {The t should be turned over once or ice while cooking. If liked, cubes of new potato can be added about an our before the meat is done.
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