COOKERY. 145 



The scrag may be stewed in broth; or with a small 

 quantity of water, some small onions, a few pepper- 

 corns, and a little rice, and served together. ^V^hen a 

 neck is to be boiled to look particularly nice, saw down 

 the chine-bone, strip the rib halfway down, and chop 

 off the ends of the bones about four inches. The skin 

 should not be taken off till boiled. 



TO DRESS A HAUNCH OF MUTTON. 



Keep it as long as it can be preserved sweet by the 

 different modes; let it be washed with warm milk and 

 water, or vinegar, if necessary; but when to be dressed, 

 observe to wash it well lest the outside should have a 

 bad flavour from keeping. Put a paste of coarse flour 

 or strong paper, and fold the hauch in; set it a great 

 distance from the fire, and allow a proportionable time 

 for the paste; do not take it off till about thirty -five or 

 forty minutes before serving, and then baste it continu- 

 ally. Bring the haunch nearer to the fire before you 

 take off the paste, and froth it up as you would venison. 



A gravy must be made of a pound and a half of loin 

 of old mutton, simmered in a pint of water to half, and 

 no seasoning but salt; brown it with a little burnt sugar, 

 and send it up in the dish; but there should be a good 

 deal of gravy in the meat, for though long at the fire, 

 the distance and covering will prevent its roasting out. 

 Serve with currant-jelly sauce. 



TO ROAST A SADDLE OF MUTTON. 



Let it be well kept first. Raise the skin and then 

 skewer it on again; take it off a quarter of an hour 

 before serving, sprinkle it with some salt, baste it, and 

 dredge it well with flour. The rump should be split, 

 and skewered back on each side. The joint may be 

 large or small according to the company; it is the most 

 elegant if the latter. Being broad, it requires a high 

 and strong fire. 



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