heat, and add the diced apples. Sprinkle the apples with the sugar, cover, and cook until tender. Then remove the lid and continue to cook until the apples are candied. Mix the vegetables, salt, and pepper with the apples and bread crumbs.
(4- to 5-pound cured pork shoulder)
- 1 tablespoon chopped onion
- 1 cup finely cut celery and leaves
- 2 tablespoons chopped parsley
- 2 tablespoons fat
- ½ pound raisins
- 2½ cups soft bread crumbs
- Salt to taste
Cook the onion, celery, and parsley in the fat for a few minutes. Mix the raisins thoroughly with the bread crumbs and stir into the cooked vegetables. Salt lightly if at all. If desired, add the grated rind of one-half lemon.
For a 9- to 10-pound, long-cut shoulder, double the quantity of stuffing.
(3- to 4-pound shoulder of lamb)
- 1½ tablespoons chopped onion
- 3 tablespoons chopped celery and leaves
- 4 tablespoons fat
- ½ cup fresh mint leaves
- 3 cups soft bread crumbs
- Salt and pepper to taste
Cook the onion and celery for a few minutes in the fat. Then stir in the mint leaves and bread crumbs, season with salt and pepper, and mix all the ingredients together until hot. This quantity of stuffing is for the cushion-style shoulder.
For a rolled shoulder use one-half the quantity of bread crumbs and of other ingredients.
(3-pound breast of lamb including foreshank)
- ¼ cup chopped celery and leaves
- 1 tablespoon chopped onion
- 1 tablespoon chopped parsley
- 2 tablespoons fat
- ¾ to 1 cup ground lean meat
- 2 cups soft bread crumbs
- ¼ teaspoon savory seasoning
- Salt and pepper to taste
Cook the celery, onion, and parsley in the fat for 2 or 3 minutes. Add the ground meat from the lamb foreshank, or from another cut, and cook until slightly brown. Then add the bread crumbs and seasonings and stir until well mixed and hot.
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