This stuffing can also be used for stuffing lamb chops, a delicious dish. Thick loin chops should be chosen. Carefully cut out the. bones (these should be simmered with water, the tock being used for gravy), press stuffing in the cavity, and pull the boned end round to cover it, Tie with cotton, Put into a dish with a Little dripping and cook in a rather hot oven for about half an hour basting and turning over once. A few mushrooms and halved tomatoes can be put in the.dish for about twenty minutes, and with new potatoes this makes an excellent little meal.
Text read from the printed page and cleaned; old type leaves the occasional error.