Ingredients
2 cup breadcrumbs
1 onion
1 tsp salt
1/2 tsp pepper
1 tbsp parsley
1 tsp sage
1 tsp thyme
2 tbsp butter
1 egg
1 leg of mutton
Directions
1. Parboil the onion and chop finely. Chop the parsley. Beat the egg.
2. Melt the butter and mix all the ingredients with it adding the
beaten egg finally to bind the mixture together.
3. Remove the bone from the leg of mutton and stuff the mixture in the
cavity.
4. Put the joint into a roasting dish with drippings and a little
flour.
5. First cook for 10 minutes at 400 degrees then reduce the heat and
allow to cook more slowly. Add twenty minutes of cooking time for
every pound of meat. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93
Servings: 4 servings
Colonial Goose (Nz) Recipe brought to you by Recipe Ideas
Categories: Meat; Poultry
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, in truth as far into history as the Egyptians, and maybe further still. However, in the main part, these old cook books were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As our culinary historical trip moves to more modern times we find two interesting books which were published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including coriander, parsley, and basil. These new foods and spices created a torrent in cookery books, most of which are now in academic collections. Over the following few centuries, the families of Europe competed with each other to serve up the most extravagent banquests, and consequentially the best cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes to help cooks of their time. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Colonial Goose (Nz) recipe.
