The accomplisht cook: or, The art & mystery of cookery

with barberries, capers, and slic't lemon. Garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic't lemon, and grated nutmeg. _To boil a leg of Veal._ 1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt, and boil it in fair water and salt. Then take some of the broth, and put to some capers, currans, large mace, a piece of interlarded Bacon, two or three whole Cloves, pieces of pears, and some artichock-suckers boil'd and put in beaten butter, boil'd marrow and mace. Then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram coursely minced, with two or three cuts of a knife, and bruised with the back of a ladle on a clean board, put it to your broth to make it green, and give it a warm or two. Then dish up the leg of veal on fine carved sippets, pour on the broth, and then your other materials, some Goosberries, or Barberries, beaten butter and lemon. 2. _To boil a Leg of Veal otherways._ Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and when it boils, scum it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then being almost boil'd, take up some of the broth in a pipkin, and put to it some Mace, Raisins of the sun, gravy; stew them well together, and thicken it with grated bread strained with hard Eggs: before you dish up your broth have parsley, time, sweet marjoram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, give it a warm and dish up your leg of veal on fine carved sippets: pour on the broth and run it over with beaten Butter. 3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._ Boil it in a pipkin, put some salt to it, and scum it; then put to it some mace and some rice finely picked and washed, some raisins of the sun and gravy; and