Cut some mutton about two inches square; stew it with some mushrooms; add a little water, pepper, salt, and a small piece of butter rolled in flour; send hot to the table.
TO STEW MUTTON.
Cut up in small pieces two carrots, one turnip, four potatoes, and three tomatoes; put them down to stew with a little water, pepper and salt: when they are nearly done cut up some mutton, and add to the stew, with some fried onions; let it simmer for a few minutes: serve up hot.
TO BOIL A LEG OF MUTTON.
Scrape and wash well a leg of mutton; put it on the fire in cold water and a little salt; when done, (which will be in an hour and a half or two hours according to the size,) serve with drawn butter and capers, or pickled cucumbers cut up in small pieces.
TO STEW MUTTON LIKE VENISON.
Take some pieces of tender mutton; put it down to stew with two whole onions, some cloves, pepper and salt; when half done, add some red wine, currant jelly and mushroom catsup.
KIDNEYS.
Kidneys must be well washed; boil for ten minutes; take them from the fire; cut them up; season with pepper, salt, and dredge well with flour; have some boiling lard; put them in, stirring them often; when done, make a gravy; add some wine, and pour over the kidneys.