made Plain and Eajy. 3$ 
add a little fait, juft enough to feafcm the gravy, take the pack¬ 
thread off the veal, and fet it upright in the difn ; cut the fweet- 
bread into four, and broil it of a fine brown, with a few force* 
meat-balls fried ; lay thefe round the difh, and pour in the 
fauce. Garnifh the difh with lemon, and fend it to table* 
T0 collar a breaft of mutton . 
DO it the fame way, and it eats very well. But you muft 
take off the fkin. 
Another good way to drefs a breaft of mitten. 
COLLAR it as before, roaft it, and bafte it with half a pint 
of red wine, and when that is all foaked in, bafte it well with 
butter, have a little good gravy, fet the mutton upright in the 
difh, pour in the gravy, have fweet fauce as for venifon, and 
fend it to table. Don’t garnifh the difh, but be fure to take 
the fkin off the mutton. 
The infide of a furloin of beef is very good done this wav. 
If you don’t like the wine, a quart of milk, and a quarter of 
a pound of butter, put into the dripping-pan, does full as well 
to bafte it. 
To force a leg of lamb. 
WITH a fharp knife carefully take out all the meat, and 
leave the fkin whole and the fat on it, make the lean you cut out 
into force-meat thus : to two pounds of meat, add three pounds 
of beef-fuet cut fine, and beat in a marble mortar till it is very 
fine, and take away all the fkin of the meat and fuet, then 
mix with it four fpoonfuls of grated bread, eight or ten cloves* 
five or fix large blades of mace dried and beat fine, half a large 
nutmeg grated, a little pepper and fait, a little lemon-peel cut 
fine, a very little thyme, feme parfley and four eggs ; mix aU 
together, put it into the fkin again juft as it was, in the fame 
fhape, few it up, roaft it, bafte it with butter, cut the loin into 
fteaks afid fry it nicely, lay the leg in the difh and the loin 
round it, with ftewed cauliflower (as in page 17) all round upon 
the loin ; pour a pint of good gravy into the difh, and fend it to 
table. If you don’t like the cauliflower, it may be emitted, 
T0 boil a leg of lamb. 
LET the leg be boiled very white. An hour will do it. Cut 
the loin into fteaks, dip them into a few crumbs of bread and 
egg, fr y them nice and brown, boil a good deal of fpinage and 
2 lav 
4 
