pare them and cut them in slices, not very thin; likewise cut three or four in quarters length way, stew them in a little brown gravy and a little whole pepper; when they are enough thicken them with flour and butter the thickness of cream; so serve it up. Garnish your dish with horse-radish.
20. To Carbonade a Breast of MUTTON.
Take a breast of mutton, half bone it, nick it cross, season it with pepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravy and butter, and a few shred capers; put it upon the dish with the mutton. Garnish it with horse-radish and pickles.
This is proper for a side-dish at noon, or a bottom-dish at night.
21. A Chine of MUTTON roasted, with stew'd SELLERY.
Take a loyn of mutton, cut off the thin part and both ends, take off the skin, and score it in the roasting as you would do pork; then take a little sellery, boil it, and cut it in pieces about an inch long, put to it a little good gravy, while pepper and salt, two or three spoonfuls of cream and a lump of butter, so thicken it up, and pour it upon your dish with your mutton.—This is proper for a side-dish.
22. MUTTON-CHOPS.
Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up. Garnish your dish with horse-radish and pickles.
You may do a shoulder of mutton the same way, only boil the blade-bone, and lie in the middle.
23. A forc'd LEG of MUTTON.
Take a leg of mutton, loose the skin from the meat, be careful you do not cut the skin as you loosen it; then cut the meat from the bone, and let the bone and skin hang together, chop the meat small, with a little beef-suet, as you would do sausages; season it with nutmeg, pepper and salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay it upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking; when you dish it up lay about it either mutton or veal chollops, with brown gravy sauce. Garnish your dish with horse-radish and lemon. You may make a forc'd leg of lamb the same way.
24. To make FRENCH CUTLETS of MUTTON.
Take a neck of mutton, cut it in joints, cut off the ends of the long bones, then scrape the meat clean off the bones about an inch, take a little of the inpart of the meat of the cutlets, and make it into forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon your cutlets, rub over them the yolk of an egg to make it stick; chop a few sweet herbs, and put to them a few bread-crumbs, a little pepper and salt, and strew it over the cutlets, and wrap them in double writing-paper; either broil them before the fire or in an oven, half an hour will do them; when you dish them up, take off the out-paper, and set in the midst of the dish a little brown gravy in a china-bason; you may broil them without paper if you please.
25. To fry MUTTON STEAKS.
Take a loyn of mutton, cut off the thin part, then cut the rest into steaks, and flat them with a bill, season them with a little pepper and salt, fry them in butter over a quick fire; as you fry them put them into a stew-pan or earthen-pot, whilst you have fried them all; then pour the fat out of the pan, put in a little gravy, and the gravy that comes from the steaks, with a spoonful of claret, an anchovy, and an onion or a shalot shred; shake up the steaks in the gravy, and thicken it with a little flour; so serve them up. Garnish your dish with horse radish and shalots.
26. To make artificial VENISON of MUTTON.
Take a large shoulder of mutton, or a middling fore quarter, bone it, lay it in an earthen dish, put upon it a pint of claret, and let it lie all night; when you put it into your pasty-pan or dish, pour on the claret that it lay in, with a little water and butter; before you put it into your pasty-pan, season it with pepper and salt; when you make the pasty lie no paste in the bottom of the dish.
27. How to brown Ragoo a BREAST of VEAL.
Take a breast of veal, cut off both the ends, and half roast it; then put it into a stew-pan, with a quart of brown gravy, a spoonful of mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew over a slow fire whilst your veal is enough; then put in two or three shred mushrooms or oysters, two or three spoonfuls of white wine; thicken up your sauce with flour and butter; you may lay round your veal some stew'd morels and truffles; if you have none, some pallets stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut in pieces, and lay over the veal, or fry'd oysters; when you fry your oysters you must dip them in egg and flour mixed. Garnish your dish with lemon and pickles.
28. A Herico of a BREAST of VEAL, French Way.
Take a breast of veal, half roast it, then put it into a stew-pan, with three pints of brown gravy; season your veal with nutmeg, pepper and salt; when your veal is stew'd enough, you may put in a pint of green peas boil'd. Take six middling cucumbers, pare and cut them in quarters long way, also two cabbage-lettices, and stew them in brown gravy; so lay them round your veal when you dish it up, with a few forc'd-meat-balls and some slices of bacon. Garnish your dish with pickles, mushrooms, oysters and lemons.
29. To roll a BREAST of VEAL.
Take a breast of veal, and bone it, season it with nutmeg, pepper and salt, rub it over with the yolk of an egg, and strew it over with sweet herbs shred small, and some slices of bacon, cut thin to lie upon it, roll it up very tight, bind it with coarse inkle, put it into an earthen dish with a little water, and lay it upon some lumps of butter; strew a little seasoning on the outside of your veal, it will take two hours baking; when it is baked take off the inkle and cut it in four rolls, lay it upon the dish with a good brown gravy-sauce: lay about your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp bacon, and a few fry'd oysters if you have any; so serve it up. Garnish your dish with pickles and lemon.
30. A stew'd BREAST of VEAL.
Take the fattest and whitest breast of veal you can get, cut off both ends and boil them for a little gravy; take the veal and raise up the thin part, make a forc'd-meat of the sweet-bread boil'd, a few bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful or two of cream, and a little nutmeg, mix'd all together; so stuff the veal, skewer the skin close down, dridge it over with flour, tie it up in a cloth, and boil it in milk and water about an hour. For the sauce take a little gravy, about a jill of oysters, a few mushrooms shred, a little lemon shred fine, and a little juice of lemon; so thicken it up with flour and butter; when you dish it up pour the same over it; lay over it a sweet-bread or two cut in slices and fry'd, and fry'd oysters. Garnish your dish with lemon, pickles and mushrooms.
This is proper for a top dish either at noon or night.
31. To stew a FILLET of VEAL.
Take a leg of the best whye veal, cut off the dug and the knuckle, cut the rest into two fillets, and take the fat part and cut it in pieces the thickness of your finger; you must stuff the veal with the fat; make the hole with a penknife, draw it thro' and skewer it round; season it with pepper, salt, nutmeg, and shred parsley; then put it into your stew-pan, with half a pound of butter, (without water) and set
