made Plain and Eafy. 51 
thefe together in a mortar, fluff it up in the fhape it was before, 
few it up, and rub it over with the yolks of eggs beaten, fpit it, 
flour it all over, lay it to the fire, and bafte it with butter. An 
hour will roaft it. You may bake it, if you pleafe, but then 
you muft butter the difli, and lay the butter over it: cut the loin 
into fteaks, feafon them with pepper, fait, and nutmeg, lemon» 
peel cut fine, and a few fweet-herbs; fry them in frefh-butter of 
a fine brown, then pour out all the butter, putin a quarter of a 
pint of white wine, fhake it about, and put in half a pint of 
ftrong gravy, wherein good fpice has been boiled, a quarter of a 
pint of oyfters and the liquor, fome muflirooms and a fpoonful 
of the pickle, a piece of butter rolled in flour, and the yolk of 
an egg beat, ; ftir all thefe together till it is thick, then lay your 
leg of lamb in the difli, and the loin round it ; pour the fauce 
over it, and garnifh with lemon. 
To fry a loin of lamb. 
CUT the loin into thin fteaks, put a very little pepper and 
fait, and a little nutmeg on them, and fry them in frefii butter; 
when enough, take out the fteaks, lay them in a difli before 
the fire to keep hot, then pour out the butter, fliake a little 
flour over the bottom of the pan, pour in a quarter of a pint of 
boiling water, and put in a piece of butter ; ihake all together, 
give it a boil or two up, pour it over the fteaks, and fend it to 
table. 
Note, You may do mutton the fame way, and add two fpoon- 
fuls of walnut-pickle. 
Another way of frying a neck or loin of lamb . 
CUT it into thin fteaks, beat them with a rolling-pin, fry 
them in half a pint of ale, feafon them with a little fait, and 
cover them dole ; when enough, take them out of the pan, lay 
them in a plate before the fire to keep hot, and pour all out of 
the pan into a bafon ; then put in half a pint of white wine, a 
few capers, the yolks of two eggs beat, with a little nutmeg and 
a little fait; add to this the liquor they were fried in, and keep 
ftirring it one way all the time till it is thick, then put in the 
lamb, keep {baking the pan for a minute or two, lay the fteaks 
into the difli, pour the fauce over them, and have fome parfley 
in a plate before the fire a-crifping, Garnifh your difb with 
that and lemon. 
