a little lemon-peel, all chopped fine, a little mace and two or three cloves beat fine, half a nutmeg, and a little pepper and salt; mix all together, and throw over the meat where you took off the skin, then lay on the skin again, and fasten it with two fine skewers at each side, and roll it in well buttered paper. It will take three hours doing: then take off the paper, baste the meat, strew it all over with crumbs of bread, and when it is of a fine brown take it up. For sauce take six large shalots, cut them very fine, put them into a saucepan with two spoonfuls of vinegar, and two of white wine; boil them for a minute or two, pour it into the dish, and garnish with horse raddish.
Another French way, called St. Manehout.
TAKE the hind saddle of mutton, take off the skin, lard it with bacon, season it with pepper, salt, mace, cloves beat, and nutmeg, sweet-herbs, young onions, and parsley, all chopped fine; take a large oval or a large gravy-pan, lay layers of bacon, and then layers of beef all over the bottom, lay in the mutton, then lay layers of bacon on the mutton, and then a layer of beef, put in a pint of wine, and as much good gravy as will stew it, put in a bay-leaf, and two or three shalots, cover it close, put fire over and under it, if you have a close pan, and let it stand stewing for two hours; when done, take it out, strew crumbs of bread all over it, and put it into the oven to brown, strain the gravy it was stewed in, and boil it till there is just enough for sauce, lay the mutton in a dish, pour the sauce in, and serve it up. You must brown it before a fire, if you have not an oven.
Cutlets à la Maintenon. A very good dish.
CUT your cutlets handsomely, beat them thin with your cleaver, season them with pepper and salt, make a force-meat with veal, beef, suet, spice and sweet herbs, rolled in yolks of eggs, roll force-meat round each cutlet, within two inches of the top o the bone, then have as many half sheets of white paper as cutlets, roll each cutlet in a piece of paper, first buttering the paper well on the inside, dip the cutlets in melted butter and then in crumbs of bread, lay each cutlet on half a sheet of paper cross the middle of it, leaving about an inch of the bone out, then close the two ends of your paper as you do a turnover tart, and cut off the paper that is too much; broil your mutton cutlets half an hour, your veal cutlets three quarters of an
