How To Bash Cold Mutton

Cut the mutton off the bones into very little thin bits. Then boil the bones in a sufficient quantity of water with an onion, some sweet herbs, a little whole pepper, a blade of mace, a little salt, and a crust of bread very well toasted. Let them boil till there is about liquor enough for sauce, and then strain it: Put this into a saucepan with a piece of butter rolled in flour, and then add the meat. When it becomes very hot tis enough. Pour the hash into a dish. wherein thin sippets of bread toasted have been laid. You may put in walnut pickle to give it a relish, or what else you may fancy.

How To Boil Mutton

In boiling mutton a joint of fix pound, will take an hour and a half; nine pound two hours, or two hours and a quarter; twelve pound three hours; and so in proportion.

How To Make A Mutton Bash

Take some made gravy, and boil in it sweet herbs, onion, pepper, and salt; then strain it for use. This done, cut your mutton into little thin bits, and strew a little flour over it. Put the mutton into the gravy, with a bit of butter roll'd in flour, a blade of mace, a shalot, and a few capers chopp'd fine; boil all together for a minute or two, and pour the mixture into a dish wherein there is laid thin sippets of bread toasted. Garnish the dish with pickles and horse-radish. Some put in walnut pickle, others a glass of red wine. But this may be according to every one's fancy.

How To Broil Mutton-Chops

These must not be kept on one side till they are enough, like beef, but must be turned quick and often; and you must keep the dish that they are to be put in hot over a chafing dish of coals. And be sure to remember that the gridiron be very clean and the fire clear.

How To Stuff A Leg Or Shoulder Of Mutton

Take twelve good oysters, the yolks of hard eggs, three anchovies, some beef-suet, and a little grated bread; as also a bit of onion, pepper and salt, a little thyme and winter-savoury, with some grated nutmeg. Mix all these together, shred them very fine, and work them into a sort of paste with raw eggs. This done, stuff it under the skin of your mutton in the thickest place, or where else you please, and then roast it. For sauce take the oyster liquor, a glass of red wine, one anchovy, a little nutmeg, a bit of onion, and a few oysters. Stew these all together; then take out the onion, and pour your sauce under the mutton.

How To Make Mutton-Hams

Let a hind quarter of mutton be cut in the shape of a ham. Then take a pound of common salt, a pound of coarse sugar, and an ounce of salt-petre; mix them well together; rub your ham well with the mixture, and lay it in a hollow tray, with the skin downwards. Baste it every day for a fortnight, then roll it in saw-dust, and hang it in wood smoak for another fortnight. Afterwards boil it and hang it in a dry place. It eats well cut into rashers and broiled.

How To Roast House-Lamb

In roasting house-lamb you must paper the outside, and baste it with good butter before a very quick fire. A small neck, breast, or shoul-der, will take a little better than half an hour; a leg three quarters of an hour; a small fore-quarter an hour; and a large one an hour and a half.

How To Boil House-Lamb

House-lamb should always be put in the pot by itself, with a good deal of water; and if any scum arifes it must be taken off. This method will make it sweeter and better than when boiled in cloth. With regard to the time, the rule is to allow a quarter of an hour for every pound.

How To Boil A Leg Of Lamb

Take care to boil it white, as above directed, and in about an hour's time it will be enough. Cut the loin into steaks, dip them in crumbs of bread mix'd with egg, and fry them nice and brown. Boil a good deal of spinnage in another vessel, and put it in the dish; place the leg in the middle and the spinnage all round. Then cut an orange in four pieces to garnish the dish. Put melted butter into a cup.

How To Dress A Lamb's-Head

A lamb's head must be first boiled till it and the pluck is tender; but care must be taken that the liver is not over done; to prevent which it must be taken up before the rest. When the head is enough hack it with a knife cross and 7 cross; crops; after which, grate some nutmeg over it and lay it in a dish before a good fire. Then take some grated crumbs of bread, some sweet herbs rubb'd small, a little lemon-peel chopt fine, a very little pepper and salt; mix them together and drew it over it, and then baste it with a little butter; then throw a little flower over it, and just before it is taken up baste it and drudge it. Take half the liver, the lights, the heart, and tongue; chop them very small, and shake some flour over the meat; stir them together, and then put in fix or eight spoonfuls of gavy or water, a good piece of butter roll'd in flour, and the liquor that runs from the head into the dish; simmer all together for a few minutes, and add half a spoonful of vinegar before you put it into the dish. Lay the head in the middle of the mine'd meat, and the other half of the liver round the head cut thin, with some rafhers of bacon broil'd. Garnish the dish with lemon.