Page:Art of Cookery 1774 edition.djvu/87

 at the bottom thin slices of bacon, then slices of veal, a bundle of parsley, thyme, and sweet herbs, some whole pepper, a blade or two of mace, tree or four cloves, a large onion, and put in just thin gravy enough to cover the meat; cover it close, and let it stew two hours, then take eight or ten turnips, pare them, and cut them into what shape you please, put them in to boiling water, and let them be just enough, throw them into a sieve to drain over the hot water, that they may keep warm, then take up the mutton, drain it from the fat, lay it in a dish, and keep it hot covered; strain the gravy it was stewed in, and take off all the fat, put in a little salt, a glass of red wine, two spoonfuls of catchup, and a piece of butter rolled in flour, boil together till there is just enough for sauce, the put in the turnips, give them a boil up, pour them over the meat, and send it to table. You may fry the turnips of a light brown, and toss them up with the sauce; but that is according to your palate.

Note, For a change you may leave out the turnips, and add a bunch of celery cut and washed clean, and stewed in a very little water, till it is quite tender, and the water almost boiled away. Pour the gravy, as before directed, into it, and boil it up till the sauce is good: or you may leave both these out, and add truffles, morels, fresh and pickled mushrooms, and artichoke-bottoms. N. B. A shoulder of veal without the knuckle, frist fried, and then done just as the mutton, eats very well. Don't garnish your mutton, but garnish your veal with lemon.

TAKE a little grated bread, some beef-suet, the yolks of hard eggs, three anchovies, a bit of onion, some pepper and salt, a little thyme and winter savory, twelve oysters, and some nutmeg grated; mix all these together, shred them very fine, work them up with raw eggs like a paste, stuff your mutton under the skin in the thickest place, or where you please, and roast it: for sauce, take some of the oyster liquor, some claret, one anchovy, a little nutmeg, a bit of an onion, and a few oysters; stew all these together, then take out your onion, pour sauce under your mutton, and send it to table. Garnish with horse-raddish.

TAKE six rumps, put them into a stew-pwam with some mutton gravy, enough to fill it, stew them about half an hour, take them up and let them stand to cool, then put into the liquor