a quarter of a pound of rice, an onion stuck with cloves, and a blade or two or mace; let it boil till the rice is as thick as a pudding, but take care it don't stick to the bottom, which you must do by stirring it often: in the mean time take a clean stewpan, put a piece of butter into it; dip your rumps in the yolks of eggs beat, and then in crumbs of bread with a little nutmeg, lemon-peel, and a very little thyme in it, fry them in the butter of a fine brown, then take them out, lay them in a dish to drain, pour out all the fat, and toss the rice into that pan; stir it all together for a minute or two, then lay the rice into a dish, lay the rumps all round upon the rice, have ready four eggs boiled hard, cut them into quarters, lay them round the dish with fried parsley between them, and send it to table.
To make lamb and rice.
TAKE a neck and loin of lamb, half roast, take it up, cut it into steaks, then take half a pound of rice, put it into a quart of good gravy, with two or three blades of mace, and a little nutmeg. Do it over a stove or slow fire till the rice begins to be thick; then take if off, stir in a pound of butter, and when that is quite melted stir in the yolks of six eggs, first beat; then take a dish and butter it all over, take the steaks and put a little pepper and salt over them, dip them in a little melted butter, lay them into the dish, pour the gravy which comes out of them over them, and then the rice; beat the yolks of three eggs and pour all over, send it to the oven, and bake it better than half an hour.
Baked mutton chops.
TAKE a loin or neck of mutton, cut it into steaks, put some pepper and salt over it, butter your dish and lay in your steaks; then take a quart of milk, six eggs beat up fine, and four spoonfuls of flour; beat your flour and eggs in a little milk first and then put the rest to it, put in a little beaten ginger, and a little salt. Pour this over the steaks, and send it to the oven; an hour and a half will bake it.
A forced leg of lamb.
TAKE a large leg of lamb, cut a long slit on the back side, but take great care you don't deface the other side; then chop the meat small with marrow, half a pound of beef-suet, some oysters, an anchovy unwashed, an onion, some sweet-herbs, a little lemon peel, and some beaten mace and nutmeg; beat all
