it upon an earthen dish; lay upon the meat a little flour and butter,
and a little water in the dish; it will take an hour and a half baking;
when you dish it up lay about it either mutton or veal chollops, with
brown gravy sauce. Garnish your dish with horse-radish and lemon. You
may make a forc'd leg of lamb the same way.


24. _To make_ FRENCH CUTLETS _of_ MUTTON.

Take a neck of mutton, cut it in joints, cut off the ends of the long
bones, then scrape the meat clean off the bones about an inch, take a
little of the inpart of the meat of the cutlets, and make it into
forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon
your cutlets, rub over them the yolk of an egg to make it stick; chop a
few sweet herbs, and put to them a few bread-crumbs, a little pepper
and salt, and strew it over the cutlets, and wrap them in double
writing-paper; either broil them before the fire or in an oven, half an
hour will do them; when you dish them up, take off the out-paper, and
set in the midst of the dish a little brown gravy in a china-bason; you
may broil them without paper if you please.


25. _To fry_ MUTTON STEAKS.

Take a loyn of mutton, cut off the thin part, then cut the rest into
steaks, and flat them with a bill, season them with a little pepper and
salt, fry them in butter over a quick fire; as you fry them put them
into a stew-pan or earthen-pot, whilst you have fried them all; then
pour the fat out of the pan, put in a little gravy, and the gravy that
comes from the steaks, with a spoonful of claret, an anchovy, and an