Page:Art of Cookery 1774 edition.djvu/85

 hour, and then take the paper off and lay them round in the dish, with the bone outwards. Let your sauce be good gravy thickened, and serve it up.

CUT your mutton in little bits as thin as you can, strew a little flour over it, have ready some gravy (enough for sauce) wherein sweet-herbs, onion, pepper and salt, have been boiled; strain it, put in your meat, with a little piece of butter rolled in flour, and a little salt, a shalot cut fine, a few capers and gerkins chopped fine, and a blade of mace: toss all together for a minute or two, have ready some bread toasted and cut into thin sippets, lay them round the dish, and pour in your hash. Garnish your dish with pickles and horse-raddish.

Note, Some love a glass of red wine, or walnut pickle. You may put just what you will into a hash. If the sippets are toasted it is better.

PUT your petty-toes into a saucepan with half a pint of water, a blade of mace, a little whole pepper, a bundle of sweet-herbs, and an onion. Let them boil five minutes, then take out the liver, lights, and heart, mince them very fine, grate a little nutmeg over them, and shake a little flour on them; let the feed to till they are tender, then take them out and strain the liquor, put all together with a little salt, and a piece of butter as big as a walnut, shake the saucepan often, let it simmer five or six minutes, then cut some toasted sippets and lay round the dish, lay the mince-meat and sauce in the middle, and the petty-toes split round it. You may add the juice of half a lemon, or a very little vinegar.

STUFF a leg of mutton with mutton-suet, salt, pepper, nutmeg, and the yolks of eggs; then roast it, stick it all over with cloves, and when it is about half done, cut off some of the under-side of the fleshy end in little bits, put these into a pipkin with a pint of oysters, liquor and all, a little salt and mace, and half a pint of hot water: stew them till half the liquor is wasted, then put in a piece of butter rolled in flour, shake all together, and when the mutton is enough to take it up; pour this sauce over it, and send it to table.