The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

a seasoning of chopped parsley and thyme, grated bread, pepper and salt. Smear the chops over with egg, strew the seasoning on them, and roll each in buttered paper. Close the ends, put them in a Dutch oven or fryingpan, and let them broil slowly. When done, send them to table in the paper, with gravy in a boat. MUTTON COLLOPS. From a loin of mutton that has been well kept, cut some thin collops nearest to the leg. Take out the sinews, season the collops with salt, pepper, and mace; and strew over them shred parsley, thyme, and two or three shalots. Fry them in butter till half done; add half a pint of gravy, a little lemon juice, and a piece of butter rubbed in flour. Simmer them together very gently for five minutes, and let the collops be served up immediately, or they will become hard. MUTTON CUTLETS. To do them in the Portuguese way, half fry the chops with sliced shalot or onion, chopped parsley, and two bay leaves. Season with pepper and salt; then lay a forcemeat on a piece of white paper, put the chop on it, and twist the paper up, leaving a hole for the end of the bones to go through. Broil the cutlets on a gentle fire, serve them with a little gravy, or with sauce Robart. MUTTON HAM. Choose a fine-grained leg of wether mutton, of twelve or fourteen pounds weight; cut it ham shape, and let it hang two days. Then put into a stewpan half a pound of bay salt, the same of common salt, two ounces of saltpetre, and half a pound of coarse sugar, all in powder. Mix, and make it quite hot; then rub it well into the ham. Let it be turned in the liquor every day; at the end of four days add two ounces more of common salt; in twelve days take it out, dry it, and hang it up a week in wood smoke. It is to be used in slices, with stewed cabbage, mashed potatoes, or eggs. MUTTON HASHED.