Mutton kebob'd.
TAKE a loin of mutton, and joint it between every bone; season it with pepper and salt moderately, grate a small nutmeg all over, dip them in the yolks of three eggs, and have ready crumbs of bread and sweet-herbs, dip them in and clap them together in the same shape again, and put it on a small spit, roast them before a quick fire, set a dish under and baste it with a little piece of butter, and then keep basting with what comes from it, and throw some crumbs of bread all over them as it is roasting; when it is enough take it up, and lay it in the dish, and have ready half a pint of good gravy, and what comes from it; take two spoonfuls of catchup, and mix a tea-spoonful of flour with it and put to the gravy, stir it together and give it a boil, and pour over the mutton.
Note, You must observe to take off all the fat of the inside, and the skin of the top of the meat, and some of the fat, if there be too much. When you put in what comes from your meat into the gravy, observe to pour out all the fat.
A neck of mutton, called, The hasty dish.
TAKE a large pewter or silver dish, made like a deep soup-dish, with an edge about an inch deep on the inside, on which the lid fixes (with an handle at top) so fast that you may lift it up full by that handle without falling. This dish is called a necromancer. Take a neck of mutton about six pounds, take of the skin, cut it into chops, not too thick, slice a French roll thin, peel and slice a very large onion, pare and slice three or four turnips, lay a row of mutton in the dish, on that a row of roll, then a row of turnips, and then onions, a little salt, then the meat, and so on; put in a little bundle of sweet-herbs, and two or three blades of mace; have a tea-kettle of water boiling, fill the dish and cover it close, hand the dish on the back of two chairs by the rim, have ready three sheets of brown paper, tear each sheet into five pieces, and draw them through your hand, light one piece and hold it under the bottom of the dish, moving the paper about; as fast as the paper burns, light another till all is burnt, and your meat will be enough. Fifteen minutes just does it. Sent it to table hot in the dish.
Note, This dish was first contrived by Mr. Rich, and is much admired by the nobility.
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