made Plain and Eafy . 
hour, and then take the paper off and lay them round In the 
difh, with the bone outwards. Let your fauce be good gravy 
thickened, and ferve it up. 
To make a mutton hajh . 
CUT your mutton in little bits as thin as you can, ftrew a, 
little flour over it, have ready fome gravy (enough for fauce) 
wherein fweet-herbs, onion, pepper and fait, have been boiled ; 
ftrain it, put in your meat, with a little piece of butter rolled ia 
flour, and a little fait, a ftialot cut fine, a few capers and ger- 
kins chopped fine, and a blade of mace: tofs all together for a 
minute or two, have ready fome bread toafted and cut into thin 
fippets, lay them round the difh, and pour in your haftu Gar~ 
nifh your difh with pickles and horfe-raddifh. 
Note, Some love a glafs of red wine, or walnst pipkle. You 
may put juft what you will into a hafh. If the fippets are toafted 
it is better. 
To drefs pigs petty-toes. 
PUT your petty-toes into a faucepan with half a plot of 
water, a blade of mace, a little whole pepper, a bundle of fweet- 
herbs, and an onion. Let them boil five minutes, then take 
out the liver, lights, and heart, mince them very fine, grate a 
little nutmeg over them, and (hake a little flour on them ; let 
the feet do till they are tender, then take them out and ftrain 
the liquor, put all together with a little fait, and a piece of but¬ 
ter as big as a walnut, (hake the faucepan often, let it finamer 
five or fix minutes, then cut fome toafted fippets and lay round 
the difh, lay the mince-meat and fauce in tfie middle, and the 
petty-toes fplit round it. You may add the juice of half a lemon** 
or a very little vinegar. 
A fecond way to roajl a leg of mutton with cyfiers. 
STUFF a leg of mutton with mutton-fuel, fait, pepper* 
autmeg, and the yolks of eggs; then roaft it, flick it all over 
with cloves, and when it is about half dene, cut off fome of the 
under-fide of the flefhy end in little bits, put ihefe into a pipkin, 
with a pint of oyfters, liquor and all, a little fait and mace, and 
half a pint of hot water*, flew them til) half the liquor is wafted, 
then put in a piece of butter rolled in flour, fhake all together, 
and when the mutton is enough take it up; pour this fauce over 
it, and fend it to table. 
T§ 
