Page:Meat for Thrifty Meals.djvu/12

 heat, and add the diced apples. Sprinkle the apples with the sugar, cover, and cook until tender. Then remove the lid and continue to cook until the apples are candied. Mix the vegetables, salt, and pepper with the apples and bread crumbs.

Cook the onion, celery, and parsley in the fat for a few minutes. Mix the raisins thoroughly with the bread crumbs and stir into the cooked vegetables. Salt lightly if at all. If desired, add the grated rind of one-half lemon.

For a 9- to 10-pound, long-cut shoulder, double the quantity of stuffing.

Cook the onion and celery for a few minutes in the fat. Then stir in the mint leaves and bread crumbs, season with salt and pepper, and mix all the ingredients together until hot. This quantity of stuffing is for the cushion-style shoulder.

For a rolled shoulder use one-half the quantity of bread crumbs and of other ingredients.

Cook the celery, onion, and parsley in the fat for 2 or 3 minutes. Add the ground meat from the lamb foreshank, or from another cut, and cook until slightly brown. Then add the bread crumbs and seasonings and stir until well mixed and hot.

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