To make a ragoo of lamb.
TAKE a fore-quarter of lamb, but the knuckle-bone off, lard it with little thin bits of bacon, flour it, fry it of a fine brown, and then put it into an earthern pot or stew-pan; put to it a quart of broth or good gravy, a bundle of herbs, a little mace, two or three cloves, and a little whole pepper; cover it close, and let it stew pretty fast for half an hour, pour the liquor all out, strain it, keep the lamb hot in the pot till the sauce is ready. Take half a pint of oysters, flour them, fry them brown, drain out all the fat clean that your fried them in, skim all the fat off the gravy, then pour it into the oysters, put in an anchovy, and two spoonfuls of either red or white wine; boil all together, till there is just enough for sauce, add some fresh mushrooms (if you can get them) and some pickled ones, with a spoonful of the pickle, or the juice or half a lemon. Lay your lamb in the dish, and pour the sauce over it. Garnish with lemon.
To stew a lamb's, or calf's head.
FIRST wash it, and pick it very clean, lay it in water for an hour, take out the brains, and with a sharp penknife carefully take out the bones and the tongue, but be careful you do not break the meat; then take out the eyes, and take two pounds of veal and two pounds of beef-suet, a very little thyme, a good piece of lemon-peel minced, a nutmeg grated, and two anchovies: chop all very well together, grate two stale rolls, and mix all together with the yolks of four eggs: save enough of this meat to make about twenty balls, take half a pint of fresh mushrooms clean peeled and washed, or pickled cockles; mix all these together, but first stew your oysters, and put to it two quarts of gravy, with a blade or two of mace. It will be proper to tie the head with packthread, cover it close, and let it stew two hours: in the mean time beat up the brains with some lemon-peel cut fine, a little parsley chopped, half a nutmeg grated, and the yolk of an egg; have some dripping boiling, fry half the brains in little cakes, and fry the balls, keep them both hot by the fire; take half an ounce of truffles and morels, then strain the gravy the head was stewed in, put the truffles and morels to it with the liquor, and a few mushrooms; boil all together, then put in the rest of the brains that are not fried, stew them together for a minute or two, pour it over the head,
