44 Sfifc* Art of Cookery , 
them thus; a bird, a palate, a fage-leaf, and a piece of bacon 5 
and fo on, a bird, a palate, a fage-leaf, and a piece of bacon* 
Take cocks-combs and lambs-ftones, parboiled and blanched, 
lard them with little bits of bacon, large oyfters parboiled, and 
each one larded with,one piece of bacon, put thefe on a fkewer 
with a little piece of bacon and a fage-leaf between them, tie 
them on to a fpit and roaft them, then beat up the yolks of three 
eggs, feme nutmeg, a little fait and crumbs of bread; bade 
them with thefe all the time they are a-roafting, and have ready 
two fweetbreado each cut in two, fome artichoke-bottoms cut 
into four and fried, and then rub the dish with fhalots: lay the 
birds in the middle, piled upon one another, and lay the other 
things all feparate by themfelves round about in the difn. Have 
ready for fauce a pint of good gravy, a quarter of a pint of red 
wine., an anchovy, the oyfter liquor, a piece of butter rolled in 
flour; boil all thefe together and pour into the difh, with a little 
juice of lemon. Garnifh your difli with lemon. 
To drefs a leg of mutton a la royale . 
HAVING taken off all the fat, {kin, and (hank-bone, lard 
it with bacon, fe.afon it with pepper and fait, and a round piece 
of about three or four pounds of beef or leg of veal, lard it, 
have ready fome hag’s lard boiling, flour your meat, and give it 
a colour in the lard, then take the meat out and put it into a 
pot, with a bundle of fweet-herbs, fome parfley, an onion duck 
with cloves, two or three blades of mace ; fome whole pepper, 
and three quarts of water; cover it clofe and let it boil very 
foftly for two hours, mean while get ready a fweetbread fplit, 
cut into four, and broiled, a few truffles and morels dewed in a 
quarter of a pint of ftrong gravy, a glafs of red wine, a few 
rnufn rooms-, two fpoonfuls of catchup, and fome afparagus-tops; 
boil all thefe together, then lay the mutton in the middle of the 
difh, cut the beef or veal into dices, make a rim round your 
mutton with the dices* and pour the ragoo over it; when you 
have taken the meat out of the pot, fldm ail theJFat off the 
gravy ; drain it, and add as much to the other as will fill the 
difh. Garnifh with lemon. 
A leg of mutton a la bautgout . 
LET it hang a fortnight in an airy place, then have ready 
fome cloves of garlic, and fluff it all over, rub it with pepper 
and fait; roaft it, have ready fome good gravy and red wine in 
the difh, and fend it to table. 
T$ 
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