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Stuffed Shoulder of Mutton

1 lg Mutton shoulder
1 c Bread crumbs
1 tb Parsley, chopped
1/2 Lemon, grated rind of
1 tb Fat
Salt and pepper
1 Egg, beaten well


Remove the blade bone from the shoulder, or have the butcher do it. Mix together the crumbs, parsley, lemon rind, fat, salt, pepper and egg. Stuff the boned cavity, sew up the opening and roast. Be sure to baste frequently with a little fat or the meat will be dry. Allow 15 minutes to the pound. Serve with gravy.


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