spoonful of catchup, thicken it with flour and butter; take the inkle
from the mutton and cut it into three or four rolls; pour the sauce
upon the dish, and lay about it forc'd-meat-balls. Garnish your dish
with pickles.


19. _To Collar a Breast of_ MUTTON _another Way_.

Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt; roll it up tight with coarse incle and roast it upon a spit; when
it is enough lay it whole upon the dish. Then take four or six
cucumbers, pare them and cut them in slices, not very thin; likewise
cut three or four in quarters length way, stew them in a little brown
gravy and a little whole pepper; when they are enough thicken them with
flour and butter the thickness of cream; so serve it up. Garnish your
dish with horse-radish.


20. _To Carbonade a Breast of_ MUTTON.

Take a breast of mutton, half bone it, nick it cross, season it with
pepper and salt; then broil it before the fire whilst it be enough,
strinkling it over with bread-crumbs; let the sauce be a little gravy
and butter, and a few shred capers; put it upon the dish with the
mutton. Garnish it with horse-radish and pickles.

This is proper for a side-dish at noon, or a bottom-dish at night.


21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY.