Hello DAVE!
Answering a msg of , from DAVE SACERDOTE to IAN HOARE:
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Colonial Goose
 Categories: Main dish, Lamb/mutton, British
      Yield: 8 servings
      1    Leg Lamb
      2 tb Flour
MMMMM--------------------------STUFFING-------------------------------
      4 oz Dried apricots
      1 oz Butter
      2 oz Chopped onion
    1/4 ts Salt
      1 md Beaten egg
      4 oz Fresh white breadcrumbs
      1 tb Clear honey
    1/4 ts Thyme
           Pepper
MMMMM--------------------------MARINADE-------------------------------
    1/2 lb Old carrots, sliced
      1    Bayleaf
    1/4 pt Red wine
      6 oz Sliced onions
      3    Crushed parsley stalks
   24 hours beforehand
   ===================
    Make the stuffing. Chop the apricot coarsely, mix with breadcrumbs
  and chopped onions. Melt the butter, pour over, add honey, salt,
  pepper and thyme. Mix well together, then mix in beaten egg.
  Make marinade by mixing all the ingredients together.
  Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the
  cavity loosely. Sew up the opening. Put lamb in a polythene bag long
  enough to hold it comfortably. Add bones. Pour over the marinade, tie
  the top with a bag seal, sucking out excess air. Stand in a bowl (to
  catch leaks). Marinade overnight, turning from time to time.
  Preheat oven to 350F (Mk 4). Remove lamb from marinade and dry well.
  Drain marinade and fry vegetables in roasting pan very briefly. Place
  lamb on top and roast 25 mins/lb oven ready weight. Baste frequently
  with marinade while cooking. Meanwhile make a little lamb stock from
  bones.
  When done, take out of oven, Remove strings from joint and leave to
  rest 15 mins while making the gravy, then carve crosswise. For the
  gravy, remove vegetables from roasting tin,  pour off roasting
  juices, leaving 2 tbs fat in pan. Fry the flour in this, return
  aqueous part of roasting juices and remaining marinade. Add lamb
  stock if needed. Season to taste.
  Recipe Jacquie Hoare
MMed IMH Georges'Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
---------------