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

a few bread-crumbs, sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and a spoonful or two of cream; mix all together and lay it over the mutton, roll it up and bind it about with course inkle; put it into an earthen dish with a little water, dridge it over with flour, and lay upon it a little butter; it will require two hours to bake it. When it is enough take up the gravy, skim off the fat, put in an anchovy and a spoonful of catchup, thicken it with flour and butter; take the inkle from the mutton and cut it into three or four rolls; pour the sauce upon the dish, and lay about it forc'd-meat-balls. Garnish your dish with pickles. 19. _To Collar a Breast of_ MUTTON _another Way_. Take a breast of mutton, bone it, and season it with nutmeg, pepper and salt; roll it up tight with coarse incle and roast it upon a spit; when it is enough lay it whole upon the dish. Then take four or six cucumbers, pare them and cut them in slices, not very thin; likewise cut three or four in quarters length way, stew them in a little brown gravy and a little whole pepper; when they are enough thicken them with flour and butter the thickness of cream; so serve it up. Garnish your dish with horse-radish. 20. _To Carbonade a Breast of_ MUTTON. Take a breast of mutton, half bone it, nick it cross, season it with pepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravy and butter, and a few shred capers; put it upon the dish with the mutton. Garnish it with horse-radish and pickles. This is proper for a side-dish at noon, or a bottom-dish at night. 21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY. Take a loyn of mutton, cut off the thin part and both ends, take off the skin, and score it in the roasting as you would