slant-way; half roast it; take it off the spit, and put it in a small
pot as will boil it; two quarts of strong broth, a pint of white-wine,
some vinegar, whole spice, bay-leaves, green onions, savoury,
sweet-marjoram; when 'tis stew'd enough, make sauce of some of the
liquor, mushrooms, lemon cut like dice, two or three anchovies:
thicken it with browned butter. Garnish with lemon.

_To fry Cucumbers for Mutton Sauce_:--You must brown some butter in a
pan, and cut the cucumbers in thin slices; drain them from the water,
then fling them into the pan, and when they are fried brown, put in a
little pepper and salt, a bit of an onion and gravy, and let them stew
together, and squeeze in some juice of lemon; shake them well, and put
them under your mutton.

_To make Pockets_:--Cut three slices out of a leg of veal, the length
of a finger, the breadth of three fingers, the thickness of a thumb,
with a sharp penknife; give it a slit through the middle, leaving the
bottom and each side whole, the thickness of a straw; then lard the
top with small fine lards of bacon; then make a forc'd-meat of marrow,
sweet-breads, and lamb-stones just boiled, and make it up after 'tis
seasoned and beaten together with the yolks of two eggs, and put it
into your pockets as if you were filling a pincushion; then sew up the
top with fine thread, flour them, and put melted butter on them, and
bake them; roast three sweet-breads to put between, and serve them
with gravy-sauce.

_To make a Florendine of Veal_:--Take the kidney of a loin of veal,
fat and all, and mince it very fine; then chop a few herbs, and put to
it, and add a few currants; season it with cloves, mace, nutmeg, and
a little salt; and put in some yolks of eggs, and a handful of grated