The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To dress Mutton, Venison-fashion, Sfc. walnut, shake the saucepan often, let it simmer live or six minutes, then cut toasted sippets, and lay round the dish, lay the mince-meat and sauce in the middle, the pettytoes split round it. You may add the juice of half a lemon, or a little vinegar. To dress a Leg of Mutton to eat like Venison. Take a hind-quarter of mutton, and cut the leg in the shape of a haunch of venison ; save the blood of the sheep, and steep it five or six hours, then take it out, and roll it in three or four sheets of white paper well buttered on the inside, tie it with packthread, and roast it, basting it with beef dripping or butter. It will take two hours at a good fire, for it must be fat and thick. Five or six minutes before you take it up, take off the paper, baste it with butter, and shake a little flour over it, to make it have a fine froth, and then have a little good drawn gravy in a bason, and sweet sauce in another. Do not garnish with any thing. Baked Mutton Chops. Take a loin or neck of’ mutton, cnt it in steaks, put pepper and salt over it, butter a dish, and lay in the steaks ; take a quart of milk, six eggs beat up fine, and four spoonfuls of flour ; beat your flour and eggs in a little milk first, and then put the rest to it; put in a little beaten ginger, and a little salt. Pour this over the steaks, and send it to the oven; an hour and a half will bake it. To fry a Loin of Lamb. Cut it in chops, rub it over on both sides with the yolk of an egg, and sprinkle bread crumbs, a little parsley, thyme, marjoram, and winter- savory, chopped fine, and a little lemon-peel chopped fine; fry in butter of a nice light brown, send it in a dish by itself. Garnish with a good deal of fried parsley. A ragoo of Lamb. Take a fore-quarter of lamb, cut the knuckle-bone off, lard it with thin bits of bacon, flour it, fry it of a fine brown, and put it in an earthen pot or stewpan : put to it a quart of broth or good gravy, a bundle of herbs, a little mace, two or three cloves, and a little whole pepper; cover close, and let it stew pretty