4 $ The Art of Cookery 
To drefs a leg of mutton to eat like venifon • 
TAKE a hind-quarter of mutton, and cut the leg in the fhape- 
of a haunch of venifon, fave the blood of the fheep and fleep 
it in for five or fix hours, then take it out and roll it in three or 
four fheets of white paper well-buttered on the infide, tie it with 
a packthread, and roaft it, bafling it with good beef-dripping or 
butter. It will take two hours at a good fire, for your mutton 
muff be fat and thick. About five or fix minutes before you 
take it up, take off the paper, bafte it with a piece of butter, 
and fhake a little flour over it to make it have a fine froth, and 
then have a little good drawn gravy in a bafon, and fweet-fauce 
in another. Don’t garnifh with any thing. 
To drefs mutton the Turkijh ‘Way. 
FIRST cut your meat into thin flices, then wafh it in vinegar^ 
and put it into a pot or faucepan that has a clofe cover to it 5 
put in feme rice, whole pepper, and three or four whole onions $ 
let all thefe flew together, flamming it frequently: when it is 
enough, take out the onions, and feafon it with fait to your palate^ 
lay the mutton in the difb, and pour the rice and liquor over it. 
Note, The neck or leg are the beft joints to drefs this way. 
Put in to a leg four quarts of water, and a quarter of a.pound of 
rice; to a neck two quarts of water, and two ounces of rice. 
To every pound of meat allow a quarter of an hour, being clofe 
covered. If you put in a blade or two of mace, and a bundle of 
fweet-herbs, it will be a great addition. When it is juft enough 
put in a piece of butter, and take care the rice don’t burn to the 
pot. In ail thefe things you fhouid lay fkewers at the bottom of 
the pot to lay your meat on, that it may aot flick. 
A fooulder of mutton with a ragoo of turnips. 
TAKE a fhoulder of mutton, get the blade-bone taken out 
as neat as poftible, and in the place put a ragoo, done thus: take 
Qiie or two fweetbreads, fame cocks-combs, half an ounce of 
truffles, fome mufhrooms, a.blade or two of mace, a little 
pepper and fak; flew all thefe in a quarter of a pint of good gra¬ 
vy, and thicken it with a piece of butter rolled in flour, or yolks 
of eggs, which you pieaie: let it be cold before you put it in 5 
and fill up the place where you took the bone out juft in the 
form it was before, and few it up tight: take a large deep flew- 
pan, or one of the round deep copper pans with two handles, lay 
at 
