4$ 5 The Art of Cookery, 
a little lemon-peel, all chopped fine, a little mace and two or 
three cloves beat fine, half a nutmeg, and a little pepper and 
fait; mix all together, and throw over the meat where you took 
off the fkin, then lay on the (kin again, and fatten it with two 
fine fkewers at each fide, and roll it in well buttered paper. It 
will take three hours doing: then take off the paper, bade the 
meat, ftrew it all over with crumbs of bread, and when it is of 
a fine brow 7 n take it up. For fauee take fix large fhalots, cut 
them very fine, put them into a faucepan with two fpoonfuls of 
vinegar, and two of white wine: boil them for a minute or two, 
pour it into the difh, and garnifh with horfe-raddifh. 
Another French way , called St. Menehout. 
TAKE the hind faddle of mutton, take off the fkift, lard it 
with bacon, feafon it with pepper, fait, mace, cloves beat, and 
nutmeg, fweet-herbs, young onions, and parfiey, all chopped 
fine; take ^ large oval or a large gravy-pan, lay layers of ba¬ 
con, and then layers of beef all over the bottom, lay in the mut¬ 
ton, then lay layers of bacon on the mutton, and then a layer 
of beef, put in a pint of wine, and as much good gravy as will 
flew it, put in a bay-leaf, and two or three (haloes, cover it 
clofe, put fire over and under it, if you have a clofe pan, and 
let it (land ftewing for two hours; when done, take it out, ftrew 
crumbs of bread all over it, and put it into the oven to brown, 
ftrain the gravy it was ftewed in, and boil it till there is juft 
enough for fauee, lay the mutton into a difh, pour the fauce in, 
and ferve it up. You muft brown it before a fire, if you have 
not an oven. 
Cutlets a la Maintenon . A very good difh. 
CUT your cutlets handfomely, beat them thin with your 
cleaver, feafon them with pepper and fait, make a force meat 
with veal, beef, fuet, fpice and fweet-herbs, rolled in yolks of 
eggs, roll force-meat round each cutlet, within two inches of 
the top of the bone, then have as many half (beets of white 
paper as cutlets, roll each cutlet in a piece of paper, firft but¬ 
tering the paper well on the infide, dip the cutlets in melted but¬ 
ter ^nd then in crumbs of bread, lay each cutlet on half a fheet of 
paper croft the middle of it, leaving about an inch of the bone 
out, then clofe the two ends of your paper as you do a turnover 
tart, and cut off the paper that is too much; broil your mutton 
cutlets half an hour, your veal cutlets three quarters of an 
hour. 
