aid things
together a quarter of an hour, and serve it in a fine clean dish
with sippets of French bread; then rub the dish bottom with a clove
of garlick, or an onion, as you please; dish up the shoulder bones
first, and then the meat on that; then have a good lemon cut into
dice work, as square as small dice, and peel all together, and strew
it on the meat; then run it over with beaten butter, and gravy of
Mutton.

_Scotch Collops of Mutton._

Take a leg of mutton, and take out the bone, leave the leg whole,
and cut large collops round the leg as thin as a half-crown piece;
hack them, then salt and broil them on a clear charcoal fire, broil
them up quick, and the blood will rise on the upper side; then take
them up plum off the fire, and turn the gravy into a dish, this
done, broil the other side, but have a care you broil them not too
dry; then make sauce with the gravy, a little claret wine, and
nutmeg; give the collops a turn or two in the gravy, and dish them
one by one, or two, one upon another; then run them over with the
juyce of orange or lemon.

_Scotch Collops of a Leg or Loin of Mutton otherways._

Bone a leg of mutton, and cut it cross the grain of the meat, slice
it into very thin slices, & hack them with the back of a knife, then
fry them in the best butter you can get, but first salt them a
little before they be fried; or being not too much fried, pour away
the butter, and put to them some mutton broth or gravy only, give
them a walm in the pan, and dish them hot.

Sometimes for change put to them grated nutmeg, gravy, juyce of
orange, and a little claret wine; and being fried as the former,
give it a walm, run it over with beaten butter, and serve it up hot.

Otherways for more variety, add some capers, oysters, and lemon.

_To make a Hash of Partridges or Capons._

Take twelve partridges and roast them, and being cold mince them
very fine, the brawns or wings, and leave the legs and rumps whole;
then put some strong mutton broth to them, or good mutton gravy,
grated nutmeg, a great onion or two, some pistaches, chesnuts, and
salt; then stew them in a large earthen pipkin or sauce-pan; stew
the rumps and legs by themselves in strong broth in another pipkin;
then have a fine clean dish, and take a _French_ six penny bread,
chip it, and cover the bottom of the dish, and when you go to dish
the Hash steep the bread with some good mutton broth, or good mutton
gravy; then pour the Has