he top bones, about an
inch long; draw the one with parsley, and lard the other with bacon very
closely; and, after skewering, roast them. Fry and stew your cucumbers;
lay them under the mutton, and season them with salt, pepper, vinegar,
and minced shalot, and put the sauce under the mutton, garnishing with
pickled cucumbers and horseradish.

_Mutton to eat like Venison._

Boil and skin a loin of mutton; take the bones, two onions, two
anchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crust
of bread; stew these all together for gravy; strain it off, and put the
mutton into a stewpan with the fat side downward; add half a pint of
port wine. Stew it till thoroughly done.

_Mutton in epigram._

Roast a shoulder of mutton till it is three parts done, and let it cool;
raise the skin quite up to the knuckle, and cut off all to the knuckle.
Sauce the blade-bone; broil it, and hash the rest, putting in some
capers, with good gravy, pickled cucumbers, and shalots. Stir them well
up, and lay the blade-bone on the skin.

_Mushrooms, to stew brown._

Take some pepper and salt, with a little cayenne and a little cream;
thicken with butter and flour. To do them white, cut out all the black
inside.

_Newmarket John._

Cut the lean part of a leg of mutton in little thin collops; beat them;
butter a stewpan, and lay the collops all over. Have ready pepper, salt,
shalot or garlic, and strew upon them. Set them over a very slow fire.
As the gravy draws, turn over the collops, and dredge in a very little
flour; have ready some good hot gravy. Shake it up all together, and
serve with pickles.

_Ox-cheek, to stew._

Choose one that is fat and young, which may be known by the teeth; pick
out the eye-balls; cut away the snout and all superfluous bits. Wash and
clean it perfectly; well dry it in a cloth, and, with the back of a
cleaver, break all the bones in the inside of the cheek; then with a
rollingpin beat the flesh of the outside. If it is intended for the next
day's dinner, proceed in this manner:--quarter and lard it with marrow;
then pour on it garlic or elder vinegar so gently that it may sink into
the flesh; strew salt over it, and let it remain so till morning. Then
put it into a stewpan, big enough, if you do both cheeks, to admit of
their lying flat close to one another; but first rub the pan well with
garlic, and with a spoon spread a pound of butter and upwards at the
bottom and sides of