sifted, and mixt with a little Lemon-Peel grated. Baste it well when it is
before the Fire, and drudge it frequently with the above Mixture till it is
enough. Some, instead of Roasting it, will prepare it, with a good covering
of the aforesaid Mixture, and set it an Hour in the Oven, which answers
full as well. Then serve it, with boiled Pidgeons, _Russia_ Cabbages, if
you can get them, or Sprouts of Cabbages, curll'd, as big as Tennis-Balls,
or Collyflowers, or Brocoli. This is an excellent Dish, especially, if the
Cabbages, or Collyflowers, are toss'd up with Butter and Cream, but the
Brocoli must only have the Butter pour'd over them.



A Neck of _Mutton_ and _Broth._ From _L. P._ Esq.

The Method of this Broth was first from a mistake, where instead of boiling
a Neck of Mutton, as directed, the Cook roasted it. The Gentleman was in a
hurry for it, and call'd in half an Hour for his Neck of Mutton and Broth;
but the Cook had only that Neck in the House; which she was roasting, and
was then above half done: however, she takes it from the Spit, and cut it
in pieces, which she presently set over the Fire, with the Gravey that came
from it, with a small quantity of Water, and serv'd it up with some
Turnips, as soon as possible. The Relish which the Meat had gain'd by
roasting, gave the Broth so good a flavour, that it is recommended since
that time, by the Gentlemen who eat of it, where-ever they go; but with
this addition, that they take four or five _Hertfordshire_ Turnips, pare
them, and cut them in dice; then boil them in the Liquor with the half
roasted Mutton; and when they are enough, take them out of the Liquor, and
draining them a little, flour them, and adding a little Salt, fry them
either in Butter very hot, or in Hog's-Lard, and then serve them with
Pottage.