45 
made plain and Eafy, 
<Fo roajl a leg of mutton with oyfters . 
TAKE a leg about two or three days killed, {luff it all over 
with oyfters, and roaft it. Garnifh with horfe-raddifh. 
5T o roaft a leg of mutton with cockles . 
STUFF it all over with cockles, and roaft it. Garnifh with 
horfe-raddifh. 
A Jhoulder of mutton in epigram . 
ROAST it almoft enough, then very carefully take off the 
(kin about the thicknefs of a crown-piece, and the fhank-bona. 
with it at the end; then feafon that fkin and (hank bone with 
pepper and fait, a little lemon-peel cut ('mail, and a few fweet- 
herbs and crumbs of bread, then lay this on the gridiron, and 
let it be of a fine brown ; in the mean time take the reft of the 
meat and cut it like a ha(h about the bignefs of a (hilling; fave 
the gravy and put to it, with a few fpoonfuls of ftrong gravy, 
half an onion cut fine, a little nutmeg, a little pepper and fait, 
a little bundle of fweet-herbs, fome gerkins cut very fmall, a 
few mufhrooms, two or three truffles cut fmall, two fpoonfuls of 
wine, either red or white, and throw a little flour over the meat: 
let all thefe flew together very foftly for five or fix minutes, buc 
be fure it do not boil; take out the fweet-herbs, and put the hafh 
into the difh, lay the broiled upon it, and fend it to table. 
A harrico of mutton* 
TAKE a neck or loin of mutton. Cut it into fix pieces, flour 
it, and fry it brown on both fides in the ftew--pan, then pour 
out all the fat; put in fome turnips and carrots cut like dice, 
two dozen of chefnuts blanched, two cr three lettuces cut fmall, 
fix little round onions, a bundle of fweet-herbs, fome pepper and 
fait, and two or three blades of mace; cover it clofe, and let 
' it flew for an hour, then take off the fat and difh it up. 
"To French a hind faddle of mutton. 
IT is the two rumps. Cut off the rump, and carefully lift 
up the fkin with a knife: begin at the broad end, but be fure 
you do not crack it nor take it quite off: then take fome flices of 
ham or bacon chopped fine, a few truffles, fome young onions, 
fome parfley, a little thyme, fweet-marjoram, winterffavoury, 
a little 
