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Colonial goose (nz)

Yield: 4 servings

Ingredients:

• 2 c Breadcrumbs 1 ts Sage
• 1 Onion 1 ts Thyme
• 1 ts Salt 2 tb Butter
• 1/2 ts Pepper 1 Egg
• 1 tb Parsley Leg of Mutton

Instructions:

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

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