them thus: a bird, a palate, a sage-leaf, and a piece of bacon; and so on, a bird, a palate, a sage-leaf, and a piece of bacon. Take cocks-combs and lambs-stones, parboiled and blanched, lard them with little bits of bacon, large oysters parboiled, and each one larded with a piece of bacon, put these on a skewer with a little piece of bacon and a sage-leaf between them, tie them on to a spit and roast them, then beat up the yolks of three eggs, some nutmeg, a little salt and crumbs of bread; baste them with these all the time they are a-roasting, and have ready two sweetbreads each cut in two, some artichoke-bottoms cut into four and fried, and then rub the dish with shalots: lay the birds in the middle, piled upon one another, and lay the other things all separate by themselves round about in the dish. Have ready for sauce a pint of good gravy, a quarter of a pint of red wine, an anchovy, the oyster liquor, a piece of butter rolled in flour; boil all these together and pour into the dish, with a little juice of lemon. Garnish your dish with lemon.
To dress a leg of mutton à la royale.
HAVING taken off all the fat, skin and shank-bone, lard it with bacon, season it with pepper and salt, and a round piece of about three or four pounds of beef or leg of veal, lard it, have ready some hog's lard boiling, flour your meat, and give it a colour in the lard, then take the meat out and put it into a pot, with a bundle of sweet herbs, some parsley, an onion stuck with cloves, two or three blades of mace, some whole pepper, and three quarts of water; cover it close, and let it boil very softly for two hours, mean while get ready a sweetbread split, cut into four, and broiled, a few truffles and morels stewed in a quarter of a pint of strong gravy, a glass of red wine, a few mushrooms, two spoonfuls of catchup, and some asparagus-tops; boil all these together, then lay the mutton in the middle of the dish, cut the beef or veal into slices, make a rim round your mutton with the slices, and pour the ragoo over it; when you have taken the meat out of the pot, skim all the fat off the gravy; strain it, and add as much to the other as will fill the dish. Garnish with lemon.
A leg of mutton à la hautgoût.
LET it hang a fortnight in an airy place, then have ready some cloves of garlic, and stuff it all over, rub it with pepper and salt; roast it, have ready some good gravy and red wine in the dish, and send it to table.
To
