A Basque Of Mutton

Lav the caul of a leg of veal in an earthen pan, of the size of a small punch-bowl, and take the lean of a leg of mutton that has been kept a week. Having chopped it exceedingly small, take half of its weight in beef marrow, half a pound of grated bread, the rind of half a lemon grated, half a pint of red wine, two anchovies, and the yolks of four eggs. Mix it as you would sausage aneat, lay it in the caul in the inside of the pan, fasten the caul, bake it in a quick oven, and having taken off the caul, serve with a coulis under it, and venison sauce in a tureen.

Mutton Rumps And Kidnies

Bon. six rumps in veal stock; then lard your kidnies with bacon, and set them before the fire in a tin oven. As soon as they are tender, rub them over with the yolk of an egg, a little grated nutmeg, and some cayenne: fry till of a light brown ; glaize the kidnies, and serve with stewed sorrel under them.

Mutton Rumps A La Braise

Boil six mutton rumps for fifteen minutes in water; then take them out, and cut them into two, and put them into a stewpan, with half a pint of good stock, a gill of port wine, an onion stuck with cloves, and a little salt and cayenne. Cover close, and stew them till they are tender. Take them and the onion out, and thicken the gravy with a little butter rolled in flour, a spoonful of browning, and the juice of half a lemon : boil till it is smooth, but not too thick; put in your rumps, give them a toss or two, and serve thorn up hot.

Mutton Rumps Marinated

Clean, trim, and cut the rumps of an equal size, laying them in a pan, covered with marinate (see Sauces), for a night: put the whole into a stewpan, and simmer till nearly done: take them out of the marinate, let them cool, and brush them over with the yolk of an egg, sprinkling grated bread over them: fry gently in boiling lard till of a nice brown, and sufficiently done ; drain dry, and serve with a good coulis and two spoonsful of ketchup under them.

Beef And Mutton Steaks Marinated

In the same manner as mutton rumps; except that for beef an eschalot may be chopped very fine, and mixed with the grated bread : serve with puree of potatoes. - See Sauces.

Pork Steaks Marinated

In the same manner as mutton rumps; except that an onion and a few leaves of sage may be finely shred and mixed with the grated bread: serve with sauce piquant under them.

Mutton Kebobbed

Having cut a loin of mutton into four pieces, take off the skin, rub them with the yolk of an egg, and strew over them a little grated bread, and parsley shred fine. Spit and roast them, basting them all the time with fresh butter, in order to make the froth rise: when properly done, serve with sauce ravigot. - See Sauces.

Mutton The Turkish Way

Having cut your meat into thin slices, wash it in vinegar, and put it into a pot or saucepan that has a close cover to it. Put in some rice, whole pepper, and three or four whole onions. Let all these stew together, skimming it frequently. When enough, take out the onions, and season with salt to your palate. Lay the mutton in the dish, and pour the rice and liquor over it.