[ To carbonado a Shoulder of Mutton.]
Take a Shoulder of Mutton, half boil it, scotch it and salt it, save the gravy, and broil it on a soft fire being finely coloured and fitted, make sauce with butter, vinegar, pepper, and mustard.
[ To carbonado a Rack of Mutton.]
Cut it into steaks, salt and broil them on the embers, and being finely soaked, dish them and make sauce of good mutton-gravy, beat up thick with a little juyce of orange, and a piece of butter.
[ To carbonado a Leg of Mutton.]
Cut it round cross the bone about half an inch thick, then hack it with the back of a knife, salt it, and broil it on the embers on a soft fire the space of an hour; being finely broil’d, serve it with gravy sauce, and juyce of orange.
Thus you may broil any hanch of venison, and serve it with gravy only.
[ To broil a chine of Veal.]
Cut it in three or four pieces, lard them (or not) with small lard, season them with salt and broil them on a soft fire with some branches of sage and rosemary between the gridiron and the chine; being broil’d, serve it with gravy, beaten butter, and juyce of lemon or orange.