all the
skin as neatly as possible; lard the leg with the best lard, and stick a
few cloves here and there, with half a clove of garlic, laid in the
shank. When half roasted, cut off three or four thin pieces, so as not
to disfigure it, about the shank bone; mince these very fine with sage,
thyme, mint, and any other sweet garden herbs; add a little beaten
ginger, very little, three or four grains; as much cayenne pepper, two
spoonfuls of lemon juice, two ladlefuls of claret wine, a few capers,
the yolks of two hard-boiled eggs: stew these in some meat jelly, and,
when thoroughly stewed, pour over your roast, and serve it up. Do not
spare your meat jelly; let the sauce be in generous quantity.

_Leg of Mutton or Beef, to hash._

Cut small flat pieces of the meat, taking care to pare the skin and
sinews, but leaving as much fat as you can find in the inside of the
leg; season with a little salt and cayenne pepper and a little soup
jelly; put in two whole onions, two bunches of parsley, the same of
thyme, and a table-spoonful of mushroom-powder. Take two or three little
balls of flour and butter, of the size of a nut, to thicken the sauce;
beat it well together; let this simmer a little while; take off the
scum; put in the meat, and let it boil. Serve up hot, with fried bread
round it.

_Another way._

Take the mutton and cut it into slices, taking off the skin and fat;
beat it well, and rub the dish with garlic; put in the mutton with
water, and season with salt, an onion cut in half, and a bundle of
savoury herbs; cover it, and set it over a stove and stew it. When half
stewed, add a little white wine (say two glasses) three blades of mace,
and an anchovy; stew it till enough done; then take out the onion and
herbs, and put the hash into the dish, rubbing a piece of butter in
flour to thicken it, and serve it up.

_Loin of Mutton, to stew._

Cut your mutton in steaks, and put it into as much water as will cover
it. When it is skimmed, add four onions sliced and four large turnips.

_Neck of Mutton, to roast._

Draw the neck with parsley, and then roast it; and, when almost enough,
dredge it with white pepper, salt, and crumbs; serve it with the juice
of orange and gravy.

_Neck of Mutton, to boil._

Lard a neck of mutton with lemon-peel, and then boil it in salt and
water, with sweet-herbs. While boiling, stew a pint of oysters in their
own liquor, half a pint of white wine, and the like quantity