Garnish your dish with gooseberries, and heads of asparagus in lumps.
This is proper for a bottom dish.
44. A LEG of LAMB boil'd with CHICKENS round it.
When your lamb is boil'd pour over it parsley and butter, with coddled gooseberries, so lay the chickens round your lamb, and pour over the chickens a little white fricassy sauce. Garnish your dish with sippets and lemon.
This is proper for a top dish.
45. A Fricassy of LAMB white.
Take a leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, a shalot shred fine, a little nutmeg, salt, and a few shred capers; let it boil over the stove whilst the lamb is enough; to thicken your sauce, take three spoonfuls of cream, the yolks of two eggs, a little shred parsley, and beat them well together, then put it into your stew-pan and shake it whilst it is thick, but don't let it boil; if this do not make it thick, put in a little flour and butter, so serve it up. Garnish your dish with mushrooms, oysters and lemon.
46. A brown Fricassy of LAMB.
Take a leg of lamb, cut it in thin slices and season it with pepper and salt, then fry it brown with butter, when it is fried put it into your stew-pan, with a little brown gravy, an anchovy, a spoonful or two of white wine or claret, grate in a little nutmeg, and set it over the stove; thicken your sauce with flour and butter. Garnish your dish with mushrooms, oysters and lemon.
47. To make PIG eat like LAMB in Winter.