146 FAMILY RECEIPTS. 



BREAST OF MUTTON. 



Cut off the superfluous fat, and roast and serve the 

 meat with stewed cucumbers; or to eat cold, covered 

 with chopped parsley. Or half broil, and then grill it 

 before the fire; in which case cover it with crumbs and 

 herbs, and serve with caper-sauce. — Or if boned, take 

 off a good deal of fat, and cover it with bread, herbs, 

 and seasoning, then roll, boil, and serve with capers and 

 butter. 



TO ROLL LOIN OF MUTTON. 



Hang the mutton till tender; bone it; and lay a 

 seasoning of pepper, alspice, nutmeg, and a few cloves, 

 all in fine powder, over it. Next day prepare a stuffing 

 as for hare; beat the meat, and cover it with the stuf 

 fing; roll it up tight, and tie it. Half-bake it in a slow 

 oven; let it grow cold; take off the fat, and put the 

 gravy into a stew pan; flour the meat, and put it in 

 likewise, stew it till almost ready, and add a glass of 

 port wine, some catsup, an anchovy, and a little lemon 

 pickle, half an hour before serving; serve it in the 

 gravy, and with jelly sauce. A few mushrooms are a 

 great improvement; but if to eat like hare, do not use 

 these, nor the lemon pickle. 



MUTTON COLLOPS. 



Take a loin of mutton that has been well hung; and 

 cut from the part next the leg, some collops very thin. 

 Take out the sinews. Season the collops with salt, 

 pepper, and mace; and strew over them shred parsley, 

 thyme, and two or three shallots; fry them in butter till 

 half done; add half a pint of gravy, a little juice of 

 lemon, and a piece of butter rubbed in flour; and 

 simmer the whole very gently five minutes. They 

 should be served immediately, or they will be hard. 



MUTTON STEAKS. 



These should be cut from a loin or neck; if a neck, 

 the bones should not be long. They should be broiled 

 on a clear fire, seasoned when half done, and often 



