This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Mutton Olives are also made after the same manner as Veal, brazed or roasted upon skewers, and then they are called, en Hatereaux.
Cut a Leg of Mutton in large stakes, pretty thick; slice several Onions, and garnish the Stew-pan with slices of Lard, upon this the Onions, then the Meat, with Pepper and Salt; and continue in the same manner till you have done; cover the pan very close, and let it stew slowly, as you would a la Mode Beef: When done, skim the Sauce, and add a little Cullis.
Brazea Shoulder of Mutton, and boil some Rice in good fat Broth; when very tender, lay some of the Rice in the bottom of the dish, pretty thick, then the Shoulder upon it; mix some dried Currants with the remaining Rice, cover the Shoulder over with it, and then with rasped Parmesan Cheese; put it half an hour in the oven to take Colour, and serve with a good clear Sauce.
Lard a Shoulder of Mutton, seasoned with Pepper and Salt, and sweet Herbs; put it into a pan of its own bigness, with two sliced Onions, two Cloves, Thyme, Laurel, Laurel, a little Basil, and two spoonfuls of Water or Broth; when done in the oven, sift the Sauce, and serve with the Shoulder.
Lard a Shoulder of Mutton, and braze it tender with a good Seasoning; take it out when done, strew Bread Crumbs over it with chopped sweet Herbs, basting it while it broils with a little of the Braze Sauce: Serve with Cullis and Verjuice, or Vinegar.
Take up the skin, and bone the meat, which you mince small with pickled Pork, Ham, and a fresh Tongue, mixed all together and seasoned with fine Spices; roll it in the skin, and truss it into a Bullock's Gut, or tie it with a roller: Boil for about half an hour, half a handful of Salt, three pints of Water, an ounce of Saltpetre, two cloves of Garlick, four of Spices, half a dozen Shallots, Thyme, Laurel, a Sprig of Fennel, and half a handful of Juniper Berries; sift it, and add a glass of Brandy; let the Meat soak in this two days; take care to boil it in this Marinate about a quarter of an hour, morning and evening; then boil it in a Pan much of its bigness, in Broth and white Wine, Roots and Onions; when done, let it cool in the same Pan: Serve cold upon a Napkin, or sliced.