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Classic
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page 76
the yolks of three eggs, and sprinkle the above mixture all over them. Then
place the steaks together as they were before they were cut asunder, tie them,
and fasten them on a small spit. Roast them at a quick fire; set a dish under,
and baste them with a good piece of butter and the liquor that comes from the
meat; but throw some more of the above seasoning over. When done enough, take it
up, and lay it in a dish: have half a pint of good gravy ready besides that in
the dish; and put into it two spoonfuls of ketchup, and rub down a tea-spoonful
of flour with it; give this a boil, and pour it over the mutton, but first skim
off the fat well. Mind to keep the meat hot till the gravy is quite ready.
China Chilo.
Mince a pint-bason of undressed neck of mutton, or leg, and some of the fat; put
two onions, a lettuce, a pint of green peas, a tea-spoonful of salt, a
tea-spoonful of pepper, four spoonfuls of water, and two or three ounces of
clarified butter, into a stew-pan closely covered; simmer two hours, and serve
in the middle of a dish of boiled dry rice. If cayenne is approved, add a
little.
LAMB.
Leg of Lamb
Should be boiled in a cloth, to look as white as possible. The loin fried in
steaks and served round, garnished with dried or fried parsley; spinach to eat
with it; or dressed separately, or roasted.
Fore-Quarter of Lamb.
Roast it either whole, or in separate parts. If left to be cold, chopped parsley
should be sprinkled over it. The neck and breast together is called a scoven.
Breast of Lamb and Cucumbers.
Cut off the chine-bone from the breast, and set it on to stew with a pint of
gravy. When the bones would draw out, put it on the gridiron to grill; and then
lay it in a dish on cucumbers nicely stewed.
Shoulder of Lamb forced, with Sorrel-sauce.
Bone a shoulder of lamb, and fill it up with force-meat:
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