as you would do any other meat for hashing, put it into a
stew-pan with a little water or small gravy, two or three spoonfuls of
claret, two or three shalots shred, or onions, and two or three
spoonfuls of oyster pickle; thicken it up with a little flour, and so
serve it up. Garnish your dish with horse-radish and pickles.

You may do a shoulder of mutton the same way, only boil the blade-bone,
and lie in the middle.

23. _A forc'd_ LEG _of_ MUTTON.

Take a leg of mutton, loose the skin from the meat, be careful you do
not cut the skin as you loosen it; then cut the meat from the bone, and
let the bone and skin hang together, chop the meat small, with a little
beef-suet, as you would do sausages; season it with nutmeg, pepper and
salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred
parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay
it upon an earthen dish; lay upon the meat a little flour and butter,
and a little water in the dish; it will take an hour and a half baking;
when you dish it up lay about it either mutton or veal chollops, with
brown gravy sauce. Garnish your dish with horse-radish and lemon. You
may make a forc'd leg of lamb the same way.

24. _To make_ FRENCH CUTLETS _of_ MUTTON.

Take a neck of mutton, cut it in joints, cut off the ends of the long
bones, then scrape the meat clean off the bones about an inch, take a
little of the inpart of the meat of the cutlets, and make it into
forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon
your cutlets, rub over them the yolk of an egg to make it stick; chop a
few sweet herbs, and put to them a few bread-crumbs, a little pepper
and salt, and strew it over the cutlets, and wrap them in double
writing-paper; either broil them before the fire or in an oven, half an
hour will do them; when you dish them up, take off the out-paper, and
set in the midst of the dish a little brown gravy in a china-bason; you
may broil them without paper if you please.

25. _To fry_ MUTTON STEAKS.

Take a loyn of mutton, cut off the thin part, then cut the rest into
steaks, and flat them with a bill, season them with a little pepper and
salt, fry them in butter over a quick fire; as you fry them put them
into a stew-pan or earthen-pot, whilst you have fried them all; then
pour the fat out of the pan, put in a little gravy, and the gravy that
comes from the steaks, with a spoonful of claret, an anchovy, and an
onion