Part 9 (2/2)

_To boil a Leg of Mutton divers ways._

I.

Stuff a Legg of Mutton with Parsley being finely picked, boil it in water and salt, and serve it in a fair dish with Parsley, and verjuyce in sawcers.

II.

Otherways: boil it in water and salt, not stuffed, and being boiled stuff it with Lemon in bits like square dice, and serve it also with the peels square, cut round about it make sauce with the Gravy and beaten b.u.t.ter, with Lemon and grated Nutmeg.

III.

Otherways, boil it in water and salt, being stuffed with parsley, and make sauce with large mace, gravy, chopped parsley, b.u.t.ter, vinegar, juice of orange, gooseberries, barberries, or grapes and sugar: serve it on sippets.

IV. _To boil a Leg of Mutton otherways._

Take a good leg of Mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with some beef-suet, some salt and nutmeg.

Then being almost boiled, take up some of the broth into a Pipkin, and put to it some large mace, a few currans; a handful of French Capers, and a little sack, the yolks of three or four hard eggs, minced small, and some lemon cut like square dice; and being finely boil'd, dish it on carved sippets, broth it, and run it over with beaten b.u.t.ter, and lemon shred small.

V. _Otherways._

Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine vinegar, salt-b.u.t.ter, and strong broth, being well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic't lemon.

Garnish the leg of mutton with the same garnish, and run it over with beaten b.u.t.ter, slic't lemon, and grated nutmeg.

_To boil a leg of Veal._

1. Stuff it with beef-suet, and sweet herbs chopped, nutmeg, salt, and boil it in fair water and salt.

Then take some of the broth, and put to some capers, currans, large mace, a piece of interlarded Bacon, two or three whole Cloves, pieces of pears, and some artichock-suckers boil'd and put in beaten b.u.t.ter, boil'd marrow and mace. Then before you dish it up, have sorrel, sage, parsley, time, sweet marjoram coursely minced, with two or three cuts of a knife, and bruised with the back of a ladle on a clean board, put it to your broth to make it green, and give it a warm or two. Then dish up the leg of veal on fine carved sippets, pour on the broth, and then your other materials, some Goosberries, or Barberries, beaten b.u.t.ter and lemon.

2. _To boil a Leg of Veal otherways._

Stuff it with beef-suet, nutmeg, and salt, boil it in a pipkin, and when it boils, sc.u.m it, and put into it some salt, parsley, and fennel roots in a bundle close bound up; then being almost boil'd, take up some of the broth in a pipkin, and put to it some Mace, Raisins of the sun, gravy; stew them well together, and thicken it with grated bread strained with hard Eggs: before you dish up your broth have parsley, time, sweet marjoram stript, marigold flowers, sorrel, and spinage picked: bruise it with the back of a ladle, give it a warm and dish up your leg of veal on fine carved sippets: pour on the broth and run it over with beaten b.u.t.ter.

3. _To boil a Leg of Veal otherwise with rice, or a Knuckle._

Boil it in a pipkin, put some salt to it, and sc.u.m it; then put to it some mace and some rice finely picked and washed, some raisins of the sun and gravy; and being fine and tender boil'd, put in some saffron and serve it on fine carved sippets, with the rice over all.

4. Otherways with past cut like small lard, boil it in thin broth and saffron.

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