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Classic
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page 25
potatoes, brocoli, French beans, cauliflower, water-cresses, horse-radish,
pickled cabbage, and other pickles.
Serve up a shoulder of mutton, with onion sauce.--See the sauce Articles, No.
25.
To roast Mutton Venison Fashion.
Take a hind quarter of fat mutton, and cut the legs like a haunch; lay it in a
pan with the back side of it down; pour a bottle of red wine over it, and let it
lie twenty-four hours; then spit it, and baste it with the same liquor and
butter all the time it is roasting, at a good quick fire, and two hours and a
half will do it. Have a little good gravy in a boat, and currant jelly in
another.--See No. 1, or No. 5.--
A good fat neck of mutton eats finely done thus.
A Shoulder or Leg of Mutton stuffed.
Stuff a leg of mutton with mutton suet, salt, pepper, nutmeg, grated bread, and
yolks of eggs; then stick it all over with cloves, and roast it; when it is
about half done, cut off some of the under-side of the fleshy end in little
bits; put those into a pipkin with a pint of oysters, liquor and all, a little
salt and mace, and half a pint of hot water; stew them till half the liquor is
wasted, then put in a piece of butter rolled in flour, shake all together, and
when the mutton is enough, take it up; pour the sauce over it, and send it to
table.
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