To dress a leg of mutton to eat like venison.
TAKE a hind-quarter of mutton, and cut the leg in the shape of a haunch of venison, save the blood of the sheep and steep it in for five or six hours, then take it out and roll it in three or four sheets of white paper well-buttered on the inside, tie it with a packthread, and roast it, basting it with good beef-dripping or butter. It will take two hours at a good fire, for your mutton must be fat and thick. About fiver or six minutes before you take it up, take off the paper, baste it with a piece of butter, and shake a little flour over it to make it have a fine froth, and then have a little good drawn gravy in a bason, and sweet-sauce in another. Don't garnish with any thing.
To dress mutton the Turkish way.
FIRST cut your meat into thin slices, then wash it in vinegar, and put it into a pot or saucepan that has a close cover to it, put in some rice, whole pepper, and three or four whole onions; let all these stew together, skimming it frequently; whe it is enough, take out the onions, and season it with salt to your palate, lay the mutton in the dish, and pour the rice and liquor overit.
Note, The neck or leg are the best joints to dress this way: Put in to a leg four quarts of water, and a quarter of a pound of rice; to a neck two quarts of water, and two ounces of rice. To every pound of meat allow a quarter of an hour, being close covered. If you put in a blade or two of mace, and a bundle of sweet-herbs, it will be a great addition. When it is just enough put in a piece of butter, and take care the rice don't burn to the pot. In all these things, you should lay skewers at the bottom of the pot to lay your meat on. that it may not stick.
A shoulder of mutton with a ragoo of turnips.
TAKE a shoulder of mutton, get the blade-bone taken out as neat as possible, and in the place put a ragoo, done thus: take one or two sweetbreads, some cocks-combs, half an ounce of truffles, some mushrooms, a blade or two of mace, a little pepper and salt; stew all these in a quarter of a ping of good gravy, and thicken it with a piece of butter rolled in flour, or yolks of eggs, which you please: let it be cold before you put it in, and fill up the place where you took the bone out just in the form it was before, and sew it up tight: take a large deep stew-pan, or one of the round deep copper pans with two handles, lay
