To Collar a Breast of_ MUTTON.

Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg; make a little forc'd-meat of
veal or mutton, chop it with a little beef-suet, a few bread-crumbs,
sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and
a spoonful or two of cream; mix all together and lay it over the
mutton, roll it up and bind it about with course inkle; put it into an
earthen dish with a little water, dridge it over with flour, and lay
upon it a little butter; it will require two hours to bake it. When it
is enough take up the gravy, skim off the fat, put in an anchovy and a
spoonful of catchup, thicken it with flour and butter; take the inkle
from the mutton and cut it into three or four rolls; pour the sauce
upon the dish, and lay about it forc'd-meat-balls. Garnish your dish
with pickles.

19. _To Collar a Breast of_ MUTTON _another Way_.

Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt; roll it up tight with coarse incle and roast it upon a spit; when
it is enough lay it whole upon the dish. Then take four or six
cucumbers, pare them and cut them in slices, not very thin; likewise
cut three or four in quarters length way, stew them in a little brown
gravy and a little whole pepper; when they are enough thicken them with
flour and butter the thickness of cream; so serve it up. Garnish your
dish with horse-radish.

20. _To Carbonade a Breast of_ MUTTON.

Take a breast of mutton, half bone it, nick it cross, season it with
pepper and salt; then broil it before the fire whilst it be enough,
strinkling it over with bread-crumbs; let the sauce be a little gravy
and butter, and a few shred capers; put it upon the dish with the
mutton. Garnish it with horse-radish and pickles.

This is proper for a side-dish at noon, or a bottom-dish at night.

21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY.

Take a loyn of mutton, cut off the thin part and both ends, take off
the skin, and score it in the roasting as you would do pork; then take
a little sellery, boil it, and cut it in pieces about an inch long, put
to it a little good gravy, while pepper and salt, two or three
spoonfuls of cream and a lump of butter, so thicken it up, and pour it
upon your dish with your mutton.--This is proper for a side-dish.

22. MUTTON-CHOPS.

Take a leg of mutton half-roasted, when it is cold cut it in thin
pieces