and lemon.

This is proper for a top dish.


45. _A Fricassy of_ LAMB _white_.

Take a leg of lamb, half roast it, when it is cold cut it in slices,
put it into a stew-pan with a little white gravy, a shalot shred fine,
a little nutmeg, salt, and a few shred capers; let it boil over the
stove whilst the lamb is enough; to thicken your sauce, take three
spoonfuls of cream, the yolks of two eggs, a little shred parsley, and
beat them well together, then put it into your stew-pan and shake it
whilst it is thick, but don't let it boil; if this do not make it
thick, put in a little flour and butter, so serve it up. Garnish your
dish with mushrooms, oysters and lemon.


46. _A brown Fricassy of_ LAMB.

Take a leg of lamb, cut it in thin slices and season it with pepper and
salt, then fry it brown with butter, when it is fried put it into your
stew-pan, with a little brown gravy, an anchovy, a spoonful or two of
white wine or claret, grate in a little nutmeg, and set it over the
stove; thicken your sauce with flour and butter. Garnish your dish with
mushrooms, oysters and lemon.


47. _To make_ PIG _eat like_ LAMB _in Winter_.