alot, finely shred together; beat them all thoroughly with the yolks
of three eggs, and, having filled the skin tight with this stuffing, sew
it up very close. Tie it up to the spit and roast it. Serve it with any
good sauce.

_Shoulder of Lamb, grilled._

Half roast, then score, and season it with pepper, salt, and cayenne.
Broil it; reserve the gravy carefully; pass it through a sieve to take
off all fat. Mix with it mushroom and walnut ketchup, onion, the size of
a nut, well bruised, a little chopped parsley, and some of the good
jelly reserved for sauces. Put a good quantity of this sauce; make it
boil, and pour it boiling hot on the lamb when sent to table.

_Lamb, to ragout._

Roast a quarter of lamb, and when almost done dredge it well with grated
bread, which must be put into the dish you serve it up in; take veal
cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in
it, and serve it up.

_Lamb, to fricassee._

Cut the hind quarter of lamb into thin slices, and season them with
spice, sweet-herbs, and a shalot; fry and toss them up in some strong
broth, with balls and palates, and a little brown gravy to thicken it.

_Miscellaneous directions respecting Meat._

A leg of veal, the fillet without bone, the knuckle for steaks, and a
pie; bone of fillet and knuckle for soup.--Shoulder of veal, knuckle cut
off for soup.--Breast of veal, thin end stews, or re-heats as a
stew.--Half a calf's head boils, then hashes, with gravy from the
bones.--For mock turtle soup, neats' feet instead of calf's head, that
is, two calves' feet and two neats' feet.--Giblets of all poultry make
gravy.--Ox-cheek, for soup and kitchen.--Rump of beef cut in two, thin
part roasted, thick boiled: or steaks and one joint, the bone for
soup.--The trimmings of many joints will make gravy.--To boil the meat
white, well flour the joint and the cloth it is boiled in, not letting
any thing be boiled with it, and frequently skimming the grease.--Lamb
chops fried dry and thin make a neat dish, with French beans in cream
round them. A piece of veal larded in white celery sauce, to answer the
chops.--Dressed meat, chopped fine, with a little forcemeat, and made
into balls about the size of an egg, browned and fried dry, and sent up
without any sauce.--Sweetbreads larded in white celery sauce.--To remove
taint in meat, put the joint into a pot with water, and, when it begins
to boil, throw in a few red clear cinders, le