52 
The Art of Cookery , 
To make a ragoo of lamb . 
TAKE a fore-quarter of lamb, cut the knuckle-bone off g 
lard it with little thin bits of bacon, flour it, fry it of a fine 
brown, and then put it into an earthen pot or ftew-pan 5 put to 
it a quart of broth or good gravy, a bundle of herbs, a little 
mace, two or three cloves, and a little whole peppery cover it 
clofe, and let it ftew pretty fall for half an hour, pour the liquor 
all out, {train it, keep the lamb hot in the pot till the fauce is 
ready. Take half a pint of oyfters, flour them, fry them brown,* 
drain out all the fat clean that you fried them in, {kirn all the 
fat off the gravy, then pour it into the oyfters, put in an an¬ 
chovy, and two fpoonfuls of either red or white wine; boil all 
together, till there is juft enough for fauce, add fome freft 
muftirooms (if you can get them) and fome pickled ones, with a 
fpoonful of the pickle, or the juice of half a lemon. Lay your 
lamb in the difli, and pour the fauce over it. Garnift with 
lemon. 
T0 ftew a lamb V, or calfs bead . 
FIRST wafh it, and pick it very clean, lay it in water for, 
an hour, take out the brains, and with a ftarp penknife carefully 
take out the bones and the tongue, but be careful you do not 
break the meat ; then take out the two eyes, and take two pounds 
of veal and two pounds of beef fuet, a very little thyme, a 
good piece of lemon-peel minced, a nutmeg grated, and two 
anchovies : chop all very well together, grate two ftale rolls, 
and mix all together with the yolks of four eggs: fave enough 
of this meat to make about twenty balls, take half a pint of 
freft muftirooms clean peeled and wafted, the yolks of fix eggs 
chopped, half a pintof oyfters clean wafted, or pickled cockles 5. 
mix all thefe together, but firft ftew your oyfters, and put to it 
two quarts of gravy, with a blade or two of mace. It will be 
proper to tie the head with packthread, cover it clofe, and let 
it ftew two hours : in the mean time beat up the brains with 
fome lemon-peel cut fine, a little parfley chopped, half a nut¬ 
meg grated, and the yolk of an egg ; have fome dripping boil¬ 
ing, fry half the brains in little cakes, and fry the balls, keep 
them both hot by the fire ; take half an ounce of truffles and 
morels, then ftrain thegravy the head was ftewed in, putthe truf¬ 
fles and morels to it with the liquor, and a few muftirooms; boil 
all together, then put in the reft of the brains that are not fried, 
ftew them together for a minute or two, pour it over the head. 
