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To hash Mutton, Sfc.
yolk of eggs, and then in crumbs of bread, with sweet
herbs and shred lemon-peel in it; grate a little nutmeg
over them, and fry them in fresh butter. The butter must
be hot, just enough to fry them in: in the mean time,
make gravy of the bone of the veal. When the meat is
fried, take it out with a fork, and lay it in a dish before
the fire ; then shake flour in the pan, and stir it round ;
then putin a little gravy, squeeze in a little lemon, and
pour it over the veal. Garnish with lemon.
To toss up Cold Veal white. Cut the veal in little thin
bits, put milk enough to it for sauce, grate in a little
nutmeg, a little salt, a little piece of butter rolled in
flour: to half a pint of milk, the yolks of two eggs well
beat, a spoonful of mushroom pickle; stir all together
till it is thick, then pour it in a dish, and garnish with
lemon.
Cold fowls skimmed, and done this way, eat well; or
the best end of a cold breast of veal; first fry it, drain
it from the fat, then pour this sauce to it.
To hash Cold Mutton. Cut mutton with a very sharp
knife in little bits, as thin as possible; then boil the bones
with an onion, a few sweet herbs, a blade of mace, a very
little whole pepper, a little salt, a piece of crust toasted
crisp ; let it boil till there is enough for sauce, strain it,
and put it in a saucepan with a piece of butter rolled in
flour ; put in the meat; when it is very hot it is enough.
Have ready thin bread, toasted brown, cut three-corner-
ways, lay them round the dish, and pour in the hash. As
to walnut pickle, and all sorts of pickles, you must put
in according to your fancy. Garnish with pickles. Some
love a small onion peeled, and cut very small, and done
in the hash.
To hash Mutton like Venison. Cut it thin as above ; boil
the bones as above ; strain the liquor, where there is just
enough for the hash ; to a quarter of a pint of gravy put
a large spoonful of red wine, an onion peeled and chop- 1
ped fine, a little lemon-peel shred fine, a piece of butter
as big as a small walnut, rolled in flour; put it in a sauce-
