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To roast a Leg of Mutton, Hash, Pig’s Pettytoes, Sfc.
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butter as big as a walnut rolled iu flour, shake all together 1
for four or five minutes, dish it up, and send it to table.
To stew Neats' Tongues whole. Take two tongues, let (
them stew in water just to cover them for two hours, then
peel them, put them in again with a pint of strong gravy, ;
half a pint of white wine, a bundle of sweet herbs, a little
pepper and salt, mace, cloves, and whole pepper, tied in
a muslin rag, a spoonful of capers chopped, turnips and
carrots sliced, and a piece of butter rolled in flour; let
all stew together softly over a slow fire for two hours, j
then take out the spice and sweet herbs, and send it to
table. You may leave out the turnips and carrots, or boil
them by themselves, and lay them in a dish, just as you
like.
To roast a Leg of Mutton with Oysters and Cockles. Take
a leg about two or three days killed, stuff it over with
oysters, and roast it. Garnish with horse-radish.
A Mutton hash. Cut 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, onions, pepper,
and salt, have been boiled; strain it, put in the meat,
with a little piece of butter rolled in flour, and a little
salt, a shalot cut fine, a few capers and gherkins chopped
fine; toss all together for a minute or two; have ready
bread toasted, and cut in thin sippets, lay them round
the dish, and pour in the hash. Garnish the dish with
pickles and horse-radish.
Note. Some love a glass of red wine, or walnut pickle.
You mav put just what you will in a hash. If the sippets
are toasted it is better.
Pig’s Pettytoes. Put pettytoes in 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 flour on them ; let the feet do till they are tender,
then take them out, and strain the liquor, put all toge-
ther with a little salt and a piece of butter as big as a
