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Classic
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page 85
an onion, a little marjoram, three spoonfuls of elder vinegar, (if you have any)
and a piece of butter; cover all close, and stew it gently over a slow fire.
When enough, serve it up hot, put sippets upon it, and garnish it with lemon
sliced.
To stew Mutton Chops.
Cut the chops thin, put them into a shallow tin pan, with a cover that shuts
very close. Add a very little water, with a little salt and pepper. Cover the
pan very close, and set it over a very slow fire. They will be done in a very
few minutes. Dish them with their own liquor. Garnish with capers or other
pickles.
To stew a Leg or Neck of Mutton.
Bone the joint to be stewed. Break the bones and put them into a sauce-pan, with
a sufficient quantity of whole pepper, salt and mace, to make it relish; also
one nutmeg bruised, one anchovy, and one middling turnip; a little faggot of
sweet herbs, two middling onions quartered, a pint of ale,(and as much red wine,
if you like) two quarts of water, and a hard crust of bread. Stop it close, and
let it stew five hours. Then put in the mutton, and let it stew two hours.
To stew a Hare.
Beat it well with a rolling-pin in its own blood. Cut it into little bits and
fry them.
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