made Plain and Eafy . 
at the bottom thin flices of bacon, then flices of veal, a bundle 
of parfley, thyme, and fweet-herbs, fome whole pepper, a blade 
or two of mace, three or four cloves, a large onion, and put in 
juft thin gravy enough to cover the meat; cover it clofe, and let 
it flew two hours, then take eight or ten turnips, pare them, 
and cut them into what ihape you pleafe, put them into boiling 
water, and let them be juft enough, throw them into a fieve to 
drain over the hot water, that they may keep warm, then take 
up the mutton, drain it from the fat, lay it in a difh, and keep 
it hot covered; ftrain the gravy it was ftewed in, and take off 
all the fat, put in a little fait, a glafs of red wine, two fpoonfuls 
of catchup, and a piece of butter rolled in flour, boil together 
till there is juft enough for fauce, then putin the turnips, give 
them a boil up, pour them over the meat, and fend it to table. 
You may fry the turnips of a light brown, and tofs them up 
with the fauce; but that is according to your palate. 
Note, For a change you may leave out the turnips, and add a 
bunch of celery cut and wafhed clean, and ftewed in a very little 
water, till it is quite tender, and the water almoft boiled away. 
Pour the gravy, as before diredted, into it, and boil it up till the 
fauce is good: or you may leave both thefe out, and add truffles, 
morels, frefli and pickled mufhrooms, and artichoke-bottoms. 
No B. A fhoulder of veal without the knuckle, firft fried, 
and then done juft as the mutton, eats very well. Don’t gar- 
nifh your mutton, but garnifh your veal with lemon* 
5T o fluff a leg or fhoulder of mutton . 
TAKE a little grated bread, fome beef fuet, the yolks of 
bard eggs, three anchovies, a bit of onion, fome pepper and 
fait, a little thyme and winter favoury, twelve oyfters, and fome 
nutmeg grated ; mix all thefe together, (bred them very fine, 
work them up with raw eggs like a pafte, fluff your mutton 
under the {kin in the thickeft place, or where you pleafe, and 
roaft it: for fauce, take fome of the oyfter liquor, fome claret, 
one anchovy, a little nutmeg, a bit of an onion, and a few oy¬ 
fters ; ftew all thefe together, then take out your onion, pour 
fauce under your mutton, and fend it to table. Garnifli with 
horfe-raddifh. 
Sheeps rumps with rice . 
TAKE fix rumps, put them into a ftew-pan with fome mut¬ 
ton gravy, enough to fill it, ftew them about half an hour, take 
|hem up and let them ftand to cool, then put into the liquor 
E a quarter 
