N. B. In the same manner may be done mutton steaks.
To make Marinate.
Take a little gravy, vinegar, salt, whole black pepper, a few bay leaves, onions sliced, a clove of garlick, and a little thyme. Boil all together and strain it.
Haricot Mutton Cutlets.
Cut a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour. Put them into a stewpan, add a little liquor to preserve them from burning, and simmer till tender. Lay the steaks round in a dish, and serve them up with haricot sauce over.
N. B. The essence that the steaks were stewed in to be strained, skimmed clean from fat, and added to the sauce.
Fillet of Mutton with Cucumbers.
Take the best end of a neck of mutton, cut off the under bone, leaving the long ones on; then trim it neat, lard it, or let it remain plain; roast it gently, glaize it, and serve it up with cucumber sauce under.
Stewed Cucumbers.
Take fresh gathered cucumbers, pare them, cut them into shapes if seedy, or slices if young. Put them into a stewpan, and add a little salt, vinegar, and an onion. Simmer them over a fire till nearly done and the liquor reduced, or fry them with a bit of fresh butter, and add a good strong cullis. Let the cucumbers stew till done, and serve them up with the mutton, which may be roasted with larding (or plain).