Page:Art of Cookery 1774 edition.djvu/83

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TAKE a leg about two or three days killed, stuff it all over with oysters, and roast it. Garnish with horse-raddish.

STUFF it all over the cockles, and roast it. Garnish with horse-raddish.

ROAST it almost enough, then very carefully take off the skin about the thickness of a crown-piece, and the shank-bone with it at the end; then season that skin and shank-bone with pepper and salt, a little lemon-peel cut small, and a few sweet-herbs and crumbs of bread, then lay this on the gridiron, and let it be of a fine brown; in the mean time take the rest of the meat and cut it like a hash about the bigness of a shilling; save the gravy and put to it, with a few spoonfuls of strong gravy, half an onion cut fine, a little nutmeg, a little pepper and salt, a little bundle of sweet-herbs, some gerkins cut very small, a few mushrooms, two or three truffles cut small, two spoonfuls of wine, either red or white, and throw a little flour over the meat: let all these stew together very softly for five or six minutes, but be sure it do not boil; take out the sweet-herbs, and put the hash into the dish, lay the broiled upon it, and send it to table.

TAKE a neck or loin of mutton, cut it into six pieces, flour it, and fry it brown on both sides in the stew-pan, then pour out all the fat; put in some turnips and carrots cut like dice, two dozen of chesnuts blanched, two or three lettuces cut small, six little round onions, a bundle of sweet-herbs, some pepper and salt, and two or three blades of mace; cover it close, and let it stew for an hour, then take off the hat and dish it up.

IT is the two rumps. Cut off the rump, and carefully lift up the skin with a knife: begin at the broad end, but be sure you do not crack it nor take it quite off: then take some slices of ham or bacon chopped fine, a few truffles, some young onions, some parsley, a little thyme, sweet-marjoram, winter savoury,