Meat, half-roasted or under-done.
Cut small pieces, of the size of a half-crown, of half-roasted mutton, and put them into a saucepan with half a pint of red wine, the same quantity of gravy, one anchovy, a little shalot, whole pepper, and salt; let them stew a little; then put in the meat with a few capers, and, when thoroughly hot, thicken with butter rolled in flour.
Mustard, to make.
Mix three table-spoonfuls of mustard, one of salt, and cold spring water sufficient to reduce it to a proper thickness.
Chine of Mutton, to roast.
Let the chine hang downward, and raise the skin from the bone. Take slices of lean gammon of bacon, and season it with chives, parsley, and white pepper; spread them over the chine, and lay the bacon upon them. Turn the skin over them, and tie it up; cover with paper, and roast. When nearly done, dredge with crumbs of bread, and serve up, garnishing with mutton cutlets.
Mutton chops, to stew.
Put them in a stewpan, with an onion, and enough cold water to cover them; when come to a boil, skim and set them over a very slow fire till tender; perhaps about three quarters of an hour.
Turnips may be boiled with them.