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Jolly Jumbuck In a Tuckerbag
500 g Lamb loin
4 Cutlet bones
2 Mint leaves
1 Sprig each of rosemary,
Marjoram and parsley 1/2 Onion peeled
1 Egg
Salt and pepper to taste 4 Sheets puff pastry
400 ml Madeira sauce
Trim excess fat from lamb, cut into cubes. Mince meat with onion and herbs through fine mincer plate. .....!