Colonial goose

For approximately 8 people you need

Stuffing

1 large finely chopped onion
seasoning
1/2 pint water
4 oz. fresh breadcrumbs
4 rashers chopped lean bacon
1 tablespoon chopped parsley
1/2-1 tablespoon chopped fresh thyme
1/2-1 tablespoon chopped fresh sage
1 egg

1 shoulder of lamb

  • Boil onion for 5 minutes in salted water.
  • Strain, mix with rest of ingredients, binding with egg.
  • Loosen the flesh on the under side of joint, insert knife and make a ‘pocket’ for the stuffing.
  • Press some of the stuffing into this pocket, sew or skewer the ends together.
  • Make remainder of stuffing into balls, which may be cooked around the joint.
  • Unless the meat seems very lean, there is no need to add extra fat.
  • Allow 30 mins. per lb. and 30 mins. over, weigh the meat when it is stuffed.
  • Put balls of stuffing round meat 30 minutes before end of cooking time

Oven temperature: moderate, 375°F. -Gas Mark 4-5
Oven position: above centre

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