Cut into cutlets a pound and a half of the thick part of a leg of mutton, and beat them; mix with grated bread crumbs, some pepper, salt, and finely chopped parsley, lemon thyme, and sweet marjoram. Rub the cutlets with melted butler, and cover them thickly with the prepared bread; fry them for ten minutes in butter, then put them into a saucepan with some good gravy thickened with flour and butter, and simmer them for ten or fifteen minute:.
Put a fillet of mutton or a piece of beef, weighing about seven pounds, into a slew pan, with a carrot, a turnip, an onion stuck with two or three cloves, and a pint of water. Put round the edge of the stewpan, a rim of coarse paste, that the cover may be kept very close, and let it stew gently, three hours and a half; take out the meat, skim off the fat, strain and thicken the gravy, have ready some boiled carrots and turnips cut to fancy, add them to the gravy, make all hot, and serve with a garnish of sliced gherkins.
Trim and season your cutlets with pepper and salt, put them into some melted butter, and when they: have imbibed a sufficient quantity of it, take them out, and cover them completely with bread crumbs; give the cutlets a good shape, and broil them over a clear fire; take care not to do the cutlets two much, to burn the bread.
The best gravy fir venison is that made with the trimmings of the joint: if this is all used, and you have no undressed venison, cut a scrag of mutton in pieces; broil it a little blown; then put it into a clean stewpan, with a quart of boiling water; cover it close, and let it simmer gently for an hour: now uncover the stewpan, and let it reduce to three-quarters of a pint; pour it through a hair-sieve; take the fat oft, and send it up in a boat. It is only to be seasoned with a little salt, that it may not overpower the natural flavor of the meat.
Cut the meat into thin slices, trim off all the sinews, 6kin, gristle, etc.; put in nothing but what is to be eaten, lay them on a plate, ready; pre-pare your sauce to warm it in, put in the meat, and let it simmer gently till it is thoroughly warm: do not let it boil, as that wil. make the meat tough and hard, and it will be a harsh, instead of a hash. Select for your hash those parts of the joint that are least done. Hashing" is a mode of cookery by no means suited to delicate stomachs: unless the meat, be considerably under-done the first time, a second dressing must spoil it, for what is done enough the first time, must be done too milch the second.
Cut a hind quarter of good mutton into the shape of a ham, pound one ounce of saltpetre, with one pound of coarse salt and a quarter of a pound of brown sugar, rub the ham well with this mixture, taking care to stuff the hole of the shank well with salt and sugar, and let it lie a fortnight, rubbing it well with the pickle every two or three days; then take it out and press it with a weight for one day; smoke it with saw-dust for ten or fifteen days, or hang it to dry in the kitchen. If the ham is to be boiled soon after it has been smoked, soak it one hour, and if it has been smoked any length of time it will require to be soaked several hours. Put it on in cold water, and boil it gently two hours. It is eaten cold at breakfast, luncheon, or supper. A mutton ham is sometimes cured with the above quantity of salt and sugar, with the addition of half an ounce of pepper, a quarter of an ounce of cloves, and one nutmeg.