How To Bake Mutton-Steaks

Lay the (leaks into a buttered dish, and then strow some pepper and salt over them : this done, take a quart of milk, four spoonfuls of flour, and fix eggs well beaten; first beat the eggs and the flour in a little of the milk, with a little beaten ginger and salt; then add the reft of the milk by degrees; pour this mixture over the steaks, fend the dish to the oven, and bake it for an hour and a half.

How To Fry Mutton Or Lamb-Steaks

Strew a very little pepper and salt over the (leaks, and fry them in fresh butter; when they are enough, lay them in a dish, and set them before the fire to keep hot; pour out the butter, and shake a little flour over the bottom of the frying-pan; then put in a quarter of a pint of boiling water, with a piece of butter; shake them together, give them a boil or two, and pour it over the (leaks.

How To Roast Rolled Veal

Cut ten or twelve dices of a leg of veal, and cover them with forced meat; roll them up, and tie them cross the middle with coarse thread; rub them over with yolks of eggs, put them on a bird spit, and bade them with butter; they will be roasted enough in half an hour's time; take them up, and lay them in a dish, with good gravy, some mushrooms, and a few trufles and morels; garnish with lemon.

Another Way To Roast Rolled Veal

Cut large dices off a leg of veal, lay them on a dresser, and beat them with the back of a knife; then season them with pepper, nutmeg, cloves and mace in fine powder; afterwards make forced meat with veal, beef suet, oysters, sweet herbs shredded fine, and some of the powder of the spice; strew this meat all over the cutlets, roll and tie them up: put a skewer through each, then tie them to a spit, and roast them: add a couple of raw eggs to the reft of your forced meat; roll them in balls, and fry them : when the rolls are roasted, put these together with them into a dish, with sauce made of strong broth, an anchovy, a little white shallot, and some spice stewed together, with a piece of butter rolled in flour; pour the sauce into the dish, then lay in the meat, and garnish with lemon.

How To Roast A Bacon-Ham

First take off the skin, or rind, and then lay it in warm water for three hours to freshen it : this done, lay it in a pan, and pour a quart of canary over it, letting it steep for twelve hours : afterwards ]ay it down to the fire to roast, with writing paper over the fat fide; pour the Said canary into the dripping pan, and baste the ham with it all the while it is roasting: when it is enough, take off the paper, and drudge with crumbs of bread, and parsley finely shredded; let the fire be brisk enough to make it brown; garnish with crumbs of bread.

How To Stuff And Roast A Chine Of Pork

Let the fluffing be made with crumbs of bread, the leaf of perk, eggs, parsley, thyme and sage; then let it be seasoned with salt, pepper, nutmeg, and shallot: when it is about a quarter roasted, cut the skin into flips; the sauce must be made with apples, lemon-peel, two or three cloves, and a blade of mace; put in some butter, sweeten it with sugar, and put mustard in a cup.