Page:Art of Cookery 1774 edition.djvu/69

 add a little salt, just enough to season the gravy, take the pack-thread off the veal, and set it upright in the dish; cut the sweetbread into four, and broil it of a fine brown, with a few forcemeat-balls fried; lay these round the dish, and pour in the sauce. Garnish the dish with lemon, and send it to table.

DO it the same way, and it eats very well. But you must take off the skin.

COLLAR it as before, roast it, and baste it with half a pint of red wine, and when that is all soaked in, baste it well with butter, have a little good gravy, set the mutton upright in the dish, pour in the gravy, have sweet sauce as for venison, and send it to table. Don't garnish the dish, but be sure to take the skin off the mutton. The inside of a surloin of beef is very good done this way. If you don't like the wine, a quart of milk, and a quarter of a pound of butter, put into the dripping-pan does full as well to baste it.

WITH a sharp knife carefully take out all the meat, and leave the skin whole and the sat on it, make the lean you cut out into force-meat thus: to two pounds of meat, add three pounds of beef-suet cut fine, and beat in a marble mortar till it is very fine, and take away all the skin of the meat and suet, then mix with it four spoonfuls of grated bread, eight or ten cloves, five or six large blades of mace dried and beat fine, half a large nutmeg grated, a little pepper and salt, a little lemon-peel cut fine, a very little thyme, some parsley and four eggs; mix all together, put it into the skin again just as it was, in the same shape, sew it up, roast it, baste it with butter, cut the loin into steaks and fry it nicely, lay the leg in the dish and the loin round it, with stewed cauliflower (as on page 17) all round upon the loin; pour a pint of good gravy into the dish, and send it to table. If you don't like the cauliflower, it may be omitted.

LET the leg be boiled very white. An hour will do it. Cut the loin into steaks, dip them into a few crumbs of bread and egg, fry them nice and brown, boil a good deal of spinage and