Neck of Mutton, to roast.
Draw the neck with parsley, and then roast it; and, when almost enough, dredge it with white pepper, salt, and crumbs; serve it with the juice of orange and gravy.
Neck of Mutton, to boil.
Lard a neck of mutton with lemon-peel, and then boil it in salt and water, with sweet-herbs. While boiling, stew a pint of oysters in their own liquor, half a pint of white wine, and the like quantity of broth; put in two or three whole onions and some anchovies, grated nutmeg, and a little thyme. Thicken the broth with the yolks of four eggs, and dish it up with sippets. Lay the oysters under the meat, and garnish with barberries and lemon.
Neck of Mutton, to fry.
Take the best end of a neck of mutton, cut it into steaks, beat them with a rolling-pin, strew some salt on them, and lay them in a frying-pan: hold the pan over a slow fire that may not burn them: turn them as they heat, and there will be gravy enough to fry them in, till they are half done. Then put to them some good gravy; let them fry together, till they are done; add a good bit of butter, shake it up, and serve it hot with pickles.
Saddle of Mutton and Kidneys.
Raise the skin of the fore-chine of mutton, and draw it with lemon and thyme; and with sausage-meat farce part of it. Take twelve kidneys, farce, skewer, and afterwards broil them; and lay round horseradish between, with the gravy under.