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MUTTON STUFFED WITH MUSHROOMS

La Cuisine Creole, by Lafcadio Hearn (1885)
(One of the first Creole cookbooks)

 

Chop up half a pint of mushrooms, put them in a stew pan with some chopped parsley, and onion, and a tablespoonful of grated lean, and same of fat ham; season with salt and pepper, add the yolks of four eggs, stir it all together, and introduce it in the leg by taking out the bone or by making incisions in the mutton.

Bake very brown, froth it up by dusting flour over it, and serve with a good brown gravy, in which some currant jelly is melted.

 

 

 

 

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