To roast a leg of mutton with oysters.
TAKE a leg about two or three days killed, stuff it all over with oysters, and roast it. Garnish with horse-raddish.
To roast a leg of mutton with cockles.
STUFF it all over the cockles, and roast it. Garnish with horse-raddish.
A shoulder of mutton in epigram.
ROAST it almost enough, then very carefully take off the skin about the thickness of a crown-piece, and the shank-bone with it at the end; then season that skin and shank-bone with pepper and salt, a little lemon-peel cut small, and a few sweet-herbs and crumbs of bread, then lay this on the gridiron, and let it be of a fine brown; in the mean time take the rest of the meat and cut it like a hash about the bigness of a shilling; save the gravy and put to it, with a few spoonfuls of strong gravy, half an onion cut fine, a little nutmeg, a little pepper and salt, a little bundle of sweet-herbs, some gerkins cut very small, a few mushrooms, two or three truffles cut small, two spoonfuls of wine, either red or white, and throw a little flour over the meat: let all these stew together very softly for five or six minutes, but be sure it do not boil; take out the sweet-herbs, and put the hash into the dish, lay the broiled upon it, and send it to table.
A harrico of mutton.
TAKE a neck or loin of mutton, cut it into six pieces, flour it, and fry it brown on both sides in the stew-pan, then pour out all the fat; put in some turnips and carrots cut like dice, two dozen of chesnuts blanched, two or three lettuces cut small, six little round onions, a bundle of sweet-herbs, some pepper and salt, and two or three blades of mace; cover it close, and let it stew for an hour, then take off the hat and dish it up.
To French a hind saddle of mutton.
IT is the two rumps. Cut off the rump, and carefully lift up the skin with a knife: begin at the broad end, but be sure you do not crack it nor take it quite off: then take some slices of ham or bacon chopped fine, a few truffles, some young onions, some parsley, a little thyme, sweet-marjoram, winter savoury,a little
