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

Cream and Sugar, give them a warm, and broth the meat, garnish it with canded pistaches, artichocks, grapes, mace, some poungarnet, and slic't lemon. _To hash a Shoulder of Mutton._ Take a Shoulder of Mutton, roast it, and save the gravy, slice one half, and mince the other, and put it into a pipkin with the shoulder blade, put to it some strong broth of good mutton or beef-gravy, large mace, some pepper, salt, and a big onion or two, a faggot of sweet herbs, and a pint of white wine; stew them well together close covered, and being tender stewed, put away the fat, and put some oyster-liquor to the meat, and give it a warm: Then have three pints of great oysters parboil'd in their own liquor, and bearded; stew them in a pipkin with large mace, two great whole onions, a little salt, vinegar, butter, some white-wine, pepper, and stript tyme; the materials being well stewed down, dish up the shoulder of mutton on a fine clean dish, and pour on the materials or hashed mutton, then the stewed oysters over all; with slic't lemon and fine carved sippets round the dish. _To hash a Shoulder of Mutton otherways._ Stew it with claret-wine, only adding these few varieties more than the other; _viz._ two or three anchoves, olives, capers, samphire, barberries, grapes, or gooseberries, and in all points else as the former. But then the shoulder being rosted, take off the skin of the upper side whole, and when the meat is dished, lay on the upper skin whole, and cox it. _To hash a Shoulder of Mutton the French way._ Take a shoulder of mutton, roast it thorowly, and save the gravy; being well roasted, cut it in fine thin slices into a stewing pan, or dish; leave the shoulder bones with some meat on them, and hack them with your knife; then blow off the fat from the gravy you saved, and put it to your meat with a quarter of a pint of claret wine, some salt, and a grated nutmeg; stew all the