Neck of _Mutton_ ragou'd. From the same.

Take a Neck of Mutton clean from Bones, and strip it from the Skin; salt it
a little, and let it lie till the next day. In the mean while, bake the
Bones with a slice or two of fat Bacon, a Faggot of sweet Herbs, some
Spice, a little Salt and some Lemon-Peel, with half a Pint of Water, and
half a Pint of Claret, to cover them; then lay your Mutton in a Pan, and
when your baked Gravey is passed through a Sieve, pour it into the Pan to
the Mutton; but first lard the fat Part of the Mutton with Lemon-Peel, and
the leaner Part with Fat of Bacon; then strew some grated Bread and Spice
over the Mutton, which will not be cover'd with the baked Gravey; and when
you have closed your Pan, stew it gently four Hours. Then lay it in the
Dish, and when you have thickned the Sauce with burnt Butter, put a Pint of
Mushroom Buttons, either fresh and parboil'd, or pickled, into it, and toss
them up till they are hot; then pour them all over your Meat, and serve it
hot, garnish'd with Lemon sliced, red Beet-Roots pickled and sliced,
Capers, and Horse-Radish scrap'd.



Stew'd _Beef_ in _Soup._ From the same.

Take four Pounds of Beef, indifferently lean, and cut it in eight or ten
Pieces. Put these into a Pan that may be close cover'd, and then about
three Quarts of Water, and a Pint of White Wine, some Pepper and Salt, some
Powder of dry'd sweet Marjoram, a few Cloves powder'd, half a dozen small
Turnips cut in Dice, a Carrot or two cut in the same manner, the white Part
of a large Leek shred small, some Leaves of white Beet, two Heads of
Sallery shred, and a Piece of Bread-Crust burnt; cover close, and stew this