English housewifry. Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery, etc. With an appendix ... containing upwards of sixty receipts ... / communicated ... by several gentlewomen in the neighbourhood.

Elizabeth Moxon

Date:: 1758

Credit: English housewifry. Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery, etc. With an appendix ... containing upwards of sixty receipts ... / communicated ... by several gentlewomen in the neighbourhood. Source: Wellcome Collection.

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$[ 316 ] your Difh with your Mutton.- proper for a Side-difh. ie 22. Mutton Cuaee This is = any other Meat fer afhing, put it into a Stew-pan witha little Water or {mall Gravy, two-or three Spoontuls of Claret, two or three Shalots thred, or Onions, and two or three Spoonfuls of Oyfter Pickle ; thicken it up with a little Flour, and fo ferve itup. Gar- nifh your Difh with Horfe-radifh and Pickles. Way, ‘only boil the blade-bone, and lic in the Middle. 23. 4 fore’d Lec or Mutton. _ Take a Leg of Mutton, loofe the Skin from the Meat, be careful you do not cut the - Skin as you loofen it ; then cut the Meat from the Bone, and let the Bone and Skin hang to- Beef-fuet, as you would do Saulages ; feafon it with Nutmeg, Pepper and Salt, a few Bread- crumbs, two or three Eggs, a little dry’d Sage, fhred Parfley and Lemon-peel ; then fill up the Skin with forc’d Meat, and lay it little Flour and Butter, and a little Water in the Difh ; it will take an Hour and a Half baking ; when you difh it up lay about it ei- Gravy Sauce. Garnifh your Difh with Horfe- radifh a$