4 lb joint of
1 tablespoon of lemon juice
Salt and pepper
Ingredients for Stuffing
12oz cooking apples
2oz soft white breadcrumbs
Grated zest and juice of 1 orange
8oz prunes, soaked, stoned and chopped
1 tablespoon of chopped parsley
1 teaspoon cinnamon
½ teaspoonTabasco sauce
Bone the joint and remove any excess fat. Sprinkle with seasoning and lemon juice. To make the stuffing, core, peel and chop cooking apples, place in a bowl with breadcrumbs, orange zest and juice, chopped prunes, salt (to taste), parsley and cinnamon, mix well. Beat together the Tabasco and egg and use to bind the stuffing ingredients together. Spread the
stuffing evenly over the boned side of the meat, roll up and tie tightly with string.
To cook, rub skin with salt and place in a roasting tin. Roast in a moderately hot oven (375°F, 190°C,
gasmark 5) for 40 minutes then reduce the oven heat to 350°F, 180°C, gasmark 4 for a further 2 - 2
Serve with orange slices and a sprig of watercress.