hour, and then take the paper off and lay them round in the dish, with the bone outwards. Let your sauce be good gravy thickened, and serve it up.
To make a mutton hash.
CUT your mutton in little bits as thin as you can, strew a little flour over it, have ready some gravy (enough for sauce) wherein sweet-herbs, onion, pepper and salt, have been boiled; strain it, put in your meat, with a little piece of butter rolled in flour, and a little salt, a shalot cut fine, a few capers and gerkins chopped fine, and a blade of mace: toss all together for a minute or two, have ready some bread toasted and cut into thin sippets, lay them round the dish, and pour in your hash. Garnish your dish with pickles and horse-raddish.
Note, Some love a glass of red wine, or walnut pickle. You may put just what you will into a hash. If the sippets are toasted it is better.
To dress pigs petty-toes.
PUT your petty-toes into a saucepan with half a pint of water, a blade of mace, a little whole pepper, a bundle of sweet-herbs, and an onion. Let them boil five minutes, then take out the liver, lights, and heart, mince them very fine, grate a little nutmeg over them, and shake a little flour on them; let the feed to till they are tender, then take them out and strain the liquor, put all together with a little salt, and a piece of butter as big as a walnut, shake the saucepan often, let it simmer five or six minutes, then cut some toasted sippets and lay round the dish, lay the mince-meat and sauce in the middle, and the petty-toes split round it. You may add the juice of half a lemon, or a very little vinegar.
A second way to roast a leg of mutton with oysters.
STUFF a leg of mutton with mutton-suet, salt, pepper, nutmeg, and the yolks of eggs; then roast it, stick it all over with cloves, and when it is about half done, cut off some of the under-side of the fleshy end in little bits, put these into a pipkin with a pint of oysters, liquor and all, a little salt and mace, and half a pint of hot water: stew them till half the liquor is wasted, then put in a piece of butter rolled in flour, shake all together, and when the mutton is enough to take it up; pour this sauce over it, and send it to table.
