onion or a shalot shred; shake up the steaks in the gravy, and thicken
it with a little flour; so serve them up. Garnish your dish with horse
radish and shalots.


26. _To make artificial_ VENISON _of_ MUTTON.

Take a large shoulder of mutton, or a middling fore quarter, bone it,
lay it in an earthen dish, put upon it a pint of claret, and let it lie
all night; when you put it into your pasty-pan or dish, pour on the
claret that it lay in, with a little water and butter; before you put
it into your pasty-pan, season it with pepper and salt; when you make
the pasty lie no paste in the bottom of the dish.


27. _How to brown Ragoo a_ BREAST _of_ VEAL.

Take a breast of veal, cut off both the ends, and half roast it; then
put it into a stew-pan, with a quart of brown gravy, a spoonful of
mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew
over a slow fire whilst your veal is enough; then put in two or three
shred mushrooms or oysters, two or three spoonfuls of white wine;
thicken up your sauce with flour and butter; you may lay round your
veal some stew'd morels and truffles; if you have none, some pallets
stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs
and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut
in pieces, and lay over the veal, or fry'd oysters; when you fry your
oysters you must dip them in egg and flour mixed. Garnish your dish
with lemon and pickles.