Take a loyn of mutton, cut off the thin part and both ends, take off
the skin, and score it in the roasting as you would do pork; then take
a little sellery, boil it, and cut it in pieces about an inch long, put
to it a little good gravy, while pepper and salt, two or three
spoonfuls of cream and a lump of butter, so thicken it up, and pour it
upon your dish with your mutton.--This is proper for a side-dish.


22. MUTTON-CHOPS.

Take a leg of mutton half-roasted, when it is cold cut it in thin
pieces as you would do any other meat for hashing, put it into a
stew-pan with a little water or small gravy, two or three spoonfuls of
claret, two or three shalots shred, or onions, and two or three
spoonfuls of oyster pickle; thicken it up with a little flour, and so
serve it up. Garnish your dish with horse-radish and pickles.

You may do a shoulder of mutton the same way, only boil the blade-bone,
and lie in the middle.


23. _A forc'd_ LEG _of_ MUTTON.

Take a leg of mutton, loose the skin from the meat, be careful you do
not cut the skin as you loosen it; then cut the meat from the bone, and
let the bone and skin hang together, chop the meat small, with a little
beef-suet, as you would do sausages; season it with nutmeg, pepper and
salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred
parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay