Stew the sweet-breads till tender; have a dish lined with a good paste; cut the sweet-bread up in small pieces; put some in the paste with some oysters, pepper, salt, butter and the yolks of eggs boiled hard and mashed fine; then another layer of sweet bread and oysters till your dish is full; put on a top paste and bake; cut a cross in the middle, and turn it back to let the steam escape: send hot to table. Have a small egg-cup in the centre of the pie, to keep the upper crust from touching the liquor.
TO ROAST A LOIN OF MUTTON.
Wash it well, and put it down in the tin kitchen, with a little water and salt in the bottom of the kitchen; baste and turn it well; a loin will cook in an hour and a half: send hot to table, to be eaten with currant jelly.
TO ROAST A LEG OF MUTTON.
Wash it well; take off the flank; make incisions an inch apart in it with a sharp knife; stuff it with some onions boiled for five minutes, and some sage leaves, both chopped fine, with black and cayenne pepper and salt, and bread crumbs; moisten the crumbs with a little melted butter; turn and baste it frequently.
TO STEW LAMB WITH PEAS.
Cut the lamb in pieces the size of a chop; put them down to stew with a little water, pepper, salt and mace; add some young peas; let this cook slowly till done: add some butter before you take it from the fire.
STEAKS OF MUTTON.
Have your slices a quarter of an inch thick; dip them in boiling lard, then into grated bread seasoned with pepper and salt, and broil on a gridiron, first rubbing off the bars with lard, that none may drip or cause a smell. These are also very good dressed like veal cutlets.