RECIPE OF THE WEEK

Press, Volume XCIX, Issue 29237, 22 June 1960, Page 3

RECIPE OF THE WEEK

Stuffed Leg Of Hogget A leg of hogget can step up into the banquet class if it is boned and stuffed, glazed with red currant jelly and served with a wreath of jelly-stuffed pears to bedeck it, and small roast potato marbles. Ingredients: I boned leg of hogget II cups fine white breadcrumbs 1 onion 1 tablespoon chopped parsley 1 teaspoon mixed herbs 1 teaspoon grated lemon rind 1 egg Garlic Red currant jelly 1 tin pears Potatoes Method: Chop onion, cover with water and boil until tender. Pour over breadcrumbs, add salt and pepper, herbs and parsley and beat through one egg. Pack into the cavity of the meat, close and fasten with skewers or tie with string. Make several small Incisions and place a thin sliver of garlic in each. Rub Over with a little salt and place In a baking pan with dripping. Bake about two hours in a moderate oven.

1 Spread the top with red | currant jelly and return to the oven for 15 minutes. Peel potatoes and cut into cubes. Pare each cube into a round marble, carefully saving the Ipieces cut off. These may be steamed or boiled for another time, or turned into potato soup to eliminate any waste. Place the marbles in the drlpI ping round the meat and roast until tender and browned. Drain pears well and fill the hollows with more of the jelly, decorating each with a 'sprig of parsley.

Dish the meat on to a hot dish, place the filled pears each side and mound |he potato marbles at each end. Serve with a creamy onion sauce.