100 
The Art of Cookery * 
Mutton kebab'd. 
TAKE a loin of mutton, and joint it between every bone^ 
feafon it with pepper and fait moderately, grate a fmali nutmeg 
all over, dip them in the yolks of three eggs, and have ready 
crumbs of bread and fweet-herbs, dip them in and clap them to¬ 
gether in the fame fhape again, and put it on a fmali fpit, roaft 
them before a quick fire, fet a difh under and bafle it with a lit¬ 
tle piece of butter, and then keep bailing with what comes from 
it, and throw feme crumbs of bread all over them as it is roaft- 
ing ; when it is enough take it up, and lay it in the difh, and 
have ready half a pint of good gravy, and what conies from it; 
take two fpoonfuls of catchup, and mix a tea-fpoonful of flour 
with it and put to the gravy, ftir it together and give it a boil, 
and pour over the mutton. 
Note, You muft obferve to take ofF all the fat of the infide,, 
and the fkin of the top of the meat, and fome of the fat, if there 
be too much. W hen you put in what comes from your meat 
into the gravy, obferve to pour out all the fat. 
A neck of mutton , called , The hafly difh . 
TAKE a. large pewter or filver difh, made like deep foop- 
difh, with an edge about an inch deep on the infide, on which 
the lid fixes (with an handle at top) fo faft that you may lift it up 
full by that handle without falling. This difh is called a necro¬ 
mancer. Take a neck of mutton about fix pounds, take off the 
fkin, cut it into chops, not too thick, flice a French roll thin, 
peel and flice a very large onion, pare and flice three or four 
turnips, lay a row of mutton in the difh, on that a row of roll, 
then a row of turnips, and then onions, a little fait, then the 
meat, and fo on; patina little bundle of fweet-herbs, and two 
or three blades of mace ; have a tea-kettle of water boiling, fill 
the difh and cover it clofe, hang the difh on the back of two 
chairs by the rim, have ready three Sheets of brown paper, tear 
each fheet into five pieces, and draw them through your hand,, 
light one piece and hold it under the bottom of the difh, mov¬ 
ing the paper about ; as fa ft as the paper burns light another till 
all is burnt, and your meat will be enough. Fifteen minutes juft 
does it. Send it to table hot in the difh. 
Note, This difh was fir ft contrived by Mr. Rich, and is much 
admired by the nobility. 
