dy, made of
Crumbs of stale Manchet grated small, and a little Salt (a fit proportion
to Salt the meat) and a less quantity of White-pepper. Cover over on both
sides all the flesh with this, pretty thick, pressing it on with your
fingers and flat Knife, to make it lie on. Then lay the Steaks upon a
Gridiron over a very quick fire (for herein consisteth the well doing) and
when the fire hath pierced in a little on the one side, turn the other,
before any juyce drop down through the Powder. This turning the steaks will
make the juyce run back the other way; and before it run through, and drop
through this side, you must turn again the other side; doing so till the
Steaks be broiled enough. Thus you keep all the juyce in them, so that when
you go to eat them (which must be presently, as they are taken from the
fire) abundance of juyce runneth out as soon as your Knife entereth into
the flesh. The same Person, that doth this, rosteth a Capon so as to keep
all its juyce in it. The mystery of it is in turning it so quick, that
nothing can drop down. This maketh it the longer in rosting. But when you
cut it up, the juyce runneth out, as out of a juycie leg of Mutton; and it
is excellent meat.

EXCELLENT GOOD COLLOPS

Take two legs of fleshy juycie tender young Mutton, cut them into as thin
slices as may be. Beat them with the back of a thick Knife, with smart, but
gentle blows, for a long time, on both sides. And the stroaks crossing one
another every way, so that the Collops be so short, that they scarce hang
together. This quantity is near two hours beating. Then lay them in a clean
frying-pan, and hold them over a smart fire: And it is best to have a fit
cover for the Pan, with a handle at the top of it, to take it off when you
will. Let them fry so covered, till the side next the Pan be done enough;
then turn the other side, and let that fry, till it be enough. Then Pour
them with all the Gravy (which will be much) into a hot dish, which cover
with another hot one, and so serve it in to eat presently. You must season
the Collops with Salt sprinkled upon them, either at the latter end of
beating them, or whiles they fry. And if you love the taste of Onions, you
may rub the Pan well over with one, before you lay in the Steaks or
Collops; or when they are in the dish, you may beat some Onion-water
amongst the Gravy. You may also put a little fresh-butter into the pan to
melt, and line it all over before you put in the Collo