Take a fat loin of mutton, and let it hang for several days, then bone il-Beat it well with a rolling pin; then rub en pounds of meat with a quarter of a pound of sugar, and pour over it one glass of Port, and one glass of vinegar. Let it lie tor five days and five nights; after which, wash and wipe the meat very dry, and season it highly with Jamaica pepper, nutmeg, and salt. Lay it in your dish, and to ten pounds put one pound of butter, spreading it over the meat. Put a crust round the edge of the dish, and cover with a thick crust, otherwise it will be over-done before the meat is soaked; it must be baked in a slow oven.
Put the bones in a pan in the oven, with just sufficient water to cover them, and one glass of Port, a small quantity of pepper and salt; by this means you will have a little rich gravy to add to the pasty when drawn.
Sugar gives a greater shortness to meat, and a better flavor than salt, too great a quantity of which hardens the meat. Sugar is quite as great a preservative.
Take the lean of any joint of cold roasted mutton, pare off the skin, and mince the meat with a little grated bacon and calf's udder; season with salt, pepper, nutmeg, a few mushrooms and parsley, shred small; unite them together with the yolks of three eggs, and make twelve or fifteen balls of it, dip them in beaten egg, and bread them twice. Flatten these balls a little, and fry them in clarified butter; when done, drain and place them on the dish. Serve them with tomato sauce or glaze.
Bone a shoulder of mutton carefully, so as not to injure the skin, cut all the meat from the skin, mince it small, and season it highly with pepper, nutmeg, and a clove, some parsley, lemon thyme, sweet marjoram chopped, and a pounded onion, all well mixed, together with a well-beaten yolk of an egg; roll it up very tightly in the skin, tie it round, and bake it in an oven two or three hours, according to the size of the mutton. Make a gravy of the bones and parings, season with an onion, pepper and salt, strain and thicken it with flour and butter; add vinegar, mushroom ketchup, soy, and lemon pickle, a table-spoonful of each, and a tea-cupful of Port wine; garnish with forcemeat balls, made of grated bread, and part of the mince.
A cold shoulder of roast mutton having only a little meat upon the blade bone, may be scored, sprinkled with pepper and salt, then broiled and served with caper sauce poured over it, or melted butter, in which should be mixed of mushroom ketchup, lemon pickle, and Harvey sauce, a table-spoonful. each.
Lard a shoulder of mutton with streaked bacon, put it into an earthen stewpan proportioned to the size of the joint of meat, with two or three sliced onions, a parsnip and carrot sliced, one clove of garlic, two cloves, half a bay-leaf and some basil; add about a quarter of a pint of water or stock (stock is the best), some salt and pepper; put the meat into the sauce, and set it in an oven. When the meat is done, strain the sauce through a sieve, and skim it, squeezing the vegetables so as to make a thickening for your sauce: serve the sauce with the meat.
Cut some mutton steaks from the loin, about half an inch thick, take off the skin, and part of the fat. As soon as the gridiron is hot, rub it with a little suet, lay on the steaks (place the gridiron over the fire aslant), turn the steaks frequently; when they are done, put them into a hot dish, rub them with a little butter; slice a shallot very thin into a spoonful of water, and pour it on them; add a little ketchup; garnish with scraped horse-radish, and pickles, and send them up hot to table.