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Suggest a better description1. 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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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 196 | ||
Calories from Fat: 78 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 68.1mg | 21 % | |
Sodium 266.3mg | 9 % | |
Potassium 148.8mg | 4 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 21.9g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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