COOKERY. 147 



turned ; take them up into a very hot dish, rub a bit of 

 butter on each, and serve hot the moment they are 

 done. 



BIUTTON SAUSA.GE. 



Take a pound of the rawest part of a leg of mutton 

 that has been either roasted or boiled; chop it extreme- 

 ly small, and season it with pepper, salt, and nutmeg; 

 add to it six ounces of beef suet, some sweet herbs, two 

 anchovies, and a pint of oysters; all chopped very 

 small; a quarter of a pound of grated bread, some of 

 the anchovy liquor, and the yolks and whites of two 

 eggs well beaten. Put it all, when well mixed, into a 

 little pot, and use it by rolling it into balls of a sausage- 

 shape and frying. 



AN EXCELLENT HOTCH-POTCH. 



Stew pease, lettuce, and onions, in a very little water^ 

 with a beef or ham bone. While these are doing, fry 

 some mutton or lamb steaks seasoned, of a nice brown; 

 three quarters of an hour before dinner, put the steaks 

 into a stew-pan, and the vegetables over them; stew 

 them, and serve altogether. 



LAMB. 



LEG OF LAMB. 



This should be boiled in a cloth to look as white as 

 possible. The loin should be fried in steaks and served 

 round, garnished with dried or fried parsley, spinach to 

 eat with it; or dressed separately or roasted. 



FORE-QUARTER OF LAMB. 



Roast it either whole or in separate parts. If left 

 to be cold, chopped parsley should be sprinkled over it. 

 The neck and breast together are called a scoven. 



BREAST OF LAMB AND CUCUMBERS. 



Cut off the chin-bone from the breast, and set it on 

 to stew with a pint of gravy. When the bones would 



