in a boat.

MUTTON COLLOPS. From a loin of mutton that has been well kept, cut some
thin collops nearest to the leg. Take out the sinews, season the collops
with salt, pepper, and mace; and strew over them shred parsley, thyme,
and two or three shalots. Fry them in butter till half done; add half a
pint of gravy, a little lemon juice, and a piece of butter rubbed in
flour. Simmer them together very gently for five minutes, and let the
collops be served up immediately, or they will become hard.

MUTTON CUTLETS. To do them in the Portuguese way, half fry the chops
with sliced shalot or onion, chopped parsley, and two bay leaves. Season
with pepper and salt; then lay a forcemeat on a piece of white paper,
put the chop on it, and twist the paper up, leaving a hole for the end
of the bones to go through. Broil the cutlets on a gentle fire, serve
them with a little gravy, or with sauce Robart.

MUTTON HAM. Choose a fine-grained leg of wether mutton, of twelve or
fourteen pounds weight; cut it ham shape, and let it hang two days. Then
put into a stewpan half a pound of bay salt, the same of common salt,
two ounces of saltpetre, and half a pound of coarse sugar, all in
powder. Mix, and make it quite hot; then rub it well into the ham. Let
it be turned in the liquor every day; at the end of four days add two
ounces more of common salt; in twelve days take it out, dry it, and hang
it up a week in wood smoke. It is to be used in slices, with stewed
cabbage, mashed potatoes, or eggs.

MUTTON HASHED. Cut thin slices of dressed mutton, fat and lean, and
flour them. Boil the bones with a little onion, season the meat, and
warm it up with the gravy, but it should not boil. Instead of onion, a
clove, a spoonful of currant jelly, and a glass of port wine, will make
it taste like venison.

MUTTON KEBOBBED. Take all the fat out of a loin of mutton, and that on
the outside also if too fat, and remove the skin. Joint it at every
bone, mix a small nutmeg grated with a little salt and pepper, crumbs of
bread, and herbs. Dip the steaks into 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 and fasten them on a
small spit. Roast them before 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,
lay the mea