English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

grid-iron over a clear fire, turning 'em whilst enough; set your dish over a chafing-dish of coals, with a little brown gravy; chop an onion or Shalot as small as pulp, and put it amongst the gravy; (if your steaks be not over much done, gravy will come therefrom;) put it on a dish and shake it all together. Garnish your dish with shalots and pickles. 16. _A_ SHOULDER _of_ MUTTON _forc'd_. Take a pint of oysters and chop them, put in a few bread-crumbs, a little pepper, shred mace, and an onion, mix them all together, and stuff your mutton on both sides, then roast it at a slow fire, and baste it with nothing but butter; put into the dripping-pan a little water, two or three spoonfuls of the pickle of oysters, a glass of claret, an onion shred small, and an anchovy; if your liquor waste before your mutton is enough, put in a little more water; when the meat is enough, take up the gravy, skim off the fat, and thicken it with flour and butter; then serve it up. Garnish your dish with horse-radish and pickles. 17. _To stew a_ FILLET _of_ MUTTON. Take a fillet of mutton, stuff it the same as for a shoulder, half roast it, and put it into a stew pan with a little gravy, a jill of claret, an anchovy, and a shred onion; you may put in a little horse-radish and some mushrooms; stew it over a slow fire while the mutton is enough; take the gravy, skim off the fat, and thicken it with flour and butter; lay forc'd-meat-balls round the mutton. Garnish your dish with horse-radish and mushrooms. It is proper either for a side-dish or bottom dish; if you have it for a bottom-dish, cut your mutton into two fillets. 18. _To Collar a Breast of_ MUTTON. Take a breast of mutton, bone it, and season it with nutmeg, pepper and salt, rub it over with the yolk of an egg; make a little forc'd-meat of veal or mutton, chop it with a little beef-suet,