50 The Art of Cookery*, 
a quarter of a pound of rice, an onion ftuck with cloves, and a 
blade or two of mace; let it boil till the rice is as thick as a 
pudding, but take care it don’t flick to the bottom, which you 
mu ft do by ftirring it often : in the mean time take a clean ftew» 
pan, put a piece of butter into it; dip your rumps in the yolks 
of eggs beat, and then in crumbs of bread with a little nutmeg, 
lemon-peel, and a very little thyme in it, fry them in the butter 
of a fine brown, then take them out, lay them in adifh to drain, 
pour out all the fat, and tofs the rice into that pan; llir it all 
together for a minute or two, then lay the rice into the difli, 
lay the rumps all round upon the rice, have ready four eggs 
boiled hard, cut them into quarters, lay them round the difli 
with fried patfley between them, and fend it to table. 
To make lamb and rice . 
TAKE a neck and loin of lamb, half roaft it, take it up, 
cut it into fteaks, then take half a pound of rice, put it into a 
quart of good gravy, with two or three blades of mace, and a 
little nutmeg. Do it over a ftove or flow fire till the rice be¬ 
gins to be thick ; then take it off, ftir in a pound of butter, and 
when that is quite melted ftir in the yolks of fix eggs, firft beat; 
then take a difli and butter it all over, take the fteaks and put 
a little pepper and fait over them, dip them in a little melted 
butter, lay them into the difli, pour the gravy which comes out 
of them over them, and then the rice; beat the yolks of three 
eggs and pour all over, fend it to the oven, and bake it better 
than half an hour. 
Baked mutton /hops. 
TAKE a loin or neck of mutton, cut it into fteaks, put 
fome pepper and fait over it, butter your difli and lay in your 
fteaks ; then take a quart of milk, fix eggs beat up fine, and 
four fpoonfuls of flour ; beat your flour and eggs in a little milk 
firft, and then put the reft to it, put in a little beaten ginger, 
and a little fait. Pour this over the fteaks, and fend it to the 
oven ; an hour and an half will bake it. 
A forced leg of lamb* 
TAKE a large leg of lamb, cut a long flit on the back-fide, 
but take gre'at care you don’t deface the other fide; then chop 
the meat fmall with marrow, half a pound of beef-fuet, fome 
oyfters, an anchovy unwafhed, an onion, fome fweet-herbs, a 
little lemon peel, and fome beaten mace and nutmeg; beat all 
thefe 
