Mrs. Maclurcan's cookery book

Mode. — Take out the bone of a shoulder of mutton ; sprinkle the meat with salt ; make a stuffing of breadcrumbs and oysters, a little chopped parsley, and pepper and salt ; stuff the shoulder where you have taken out the bone, tie it up, put it in a stew-pan with the onion, which has been previously chopped up, and some parsley ; put sufficient water to cover it and allow it to boil slowly for an hour and a-half . Take up the mutton and drain it, put it on a hot dish and cover with oyster sauce. The liquor that the mutton was boiled in would make good soup with a little Liebig and vegetables. 414— ROAST LEG PORK. Mode. — A leg of pork weighing seven pounds will take two hours. The skin should be scored across in narrow stripes, either before it is put in the oven or half an hour after. A stuffing of sage and onions chopped may be put in at the knuckle. 415— TO BOIL A HAM. 1 pineapple ham Grated cinnamon Breadcrumbs. Mode. — Soak the ham for two hours in cold water, then place in the boiler with sufficient cold water to cover it ; the water to be brought to a boil and then removed off the fire so that the ham only simmers. Of course the length of time to be gaged by the weight of the ham. Afterwards the ham may be dressed in any way desired, either with breadcrumbs or grated cinnamon and placed in the oven and lightly browned. It spoils a ham to cut it when hot, it should always be left until thoroughly cold. I mention pineapple hams as I find they are the best to be had in Australia. GAME. 416— ROAST WILD DUCK. Mode. — Pluck the duck nicely (do not on any account scald it or you will spoil the flavour), singe and wash it, and dry with a clean towel. Rub it over with a little flour, cover with a buttered paper and bake in a moderate oven. This may be stuffed with ordinary stuffing if preferred. It is rather an improvement to squeeze a lemon over it before baking it. Serve either with salad or slices of lemon and port wine sauce. 417— ROAST WILD GOOSE (Larded.) 1 wild goose 2 ozs. fat bacon Cayenne Lemon. Mode. — Wash the goose well, have the larding needle threaded with very fine strips of bacon fat about three inches long and a quarter of an inch thick, run the needle through the breast, it will draw the fat through with it, keep on until you have used all the bacon fat. Rub the goose over with flour then squeeze a lemon over it and sprinkle a little cayenne, lay on it a buttered paper and bake in a quick oven. This may be stuffed the same as a tame goose if preferred. Serve salad with this also. (See Russian salad). 418— ROAST WILD TURKEY (Liver stuffing). 1 wild turkey 1 onion 2 ozs. bacon Cayenne and salt. Mode. — Wash and truss the turkey, flour it over (and lard if you wish, the same as a goose), pepper and salt. To make the stufling, chop up the liver with the bacon (which is best fat), half a cupful of breadcrumbs, yolk of one egg, pepper and salt and a little lemon juice. When the turkey is stuffed, bake in a fast oven. Serve with bread sauce. Game. 419— ROAST TEAL.