A Shoulder Or Leg Of Mutton Stuffed

Stuff with mutton suet, salt, pepper, nutmeg, grated bread, and yolks of eggs; then stick it all over with cloves and roast it. When about half done, cut off some of the under side of the fleshy end in little bits; put these into a pipkin with a pint of oysters, liquor and all, a little salt and mace, and 1/2 pint of hot water; stew them till half the liquor is wasted, then put in a piece of butter rolled in flour, shake all together, and when the mutton is done take it up; pour the sauce over it and send to table.

How To Roll A Breast Of Mutton

First bone the mutton, then make a savoury forced meat for it, and wash it over with the batter of eggs, then spread the forced meat on it, roll it in a collar, and bind it with packthread, then roast it; put under it a regalia of cucumbers.

How To Hash Mutton

Take mutton half roasted, and cut it in pieces as big as half a crown; then put into a sauce-pan 1/2 pint of red wine, as much strong broth or gravy, 1 anchovy, 1 shallot, a little whole pepper, some nutmeg grated, and salt to taste; let these stew a little, then put in the meat and a few capers and samphire shred; when it is hot through, thicken it up with a piece of butter rolled in flour; have toasted sippets ready to lay on the dish, and pour the meat on them. Garnish with lemon.