[ Otherways.]
Cut it into thin slices raw, and fry it with a pint of white wine till it be brown, and put them into a pipkin with slic’t lemon, salt, fried parsley, gravy, nutmeg, and garnish your dish with nutmeg and lemon.
[ Other Hashes of a Shoulder of Mutton.]
Boil it and cut it in thin slices, hack the shoulder-blade, and put all into a pipkin or deep dish, with some salt, gravy, white-wine, some strong broth, and a faggot of sweet herbs, oyster-liquor, caper-liquor, and capers; being stewed down, bruse some parsley, and put to it some beaten cloves and mace, and serve it on sippets.
[ Divers made Dishes or Capilotado’s.]
[ First, a Dish of Chines of Mutton, Veal, Capon, Pigeons, or other Fowls.]
BOil a pound of rice in mutton broth, put to it some blanched chesnuts, pine apple-seeds, almonds or pistaches; being boil’d thick, put to it some marrow or fresh butter, salt, cinamon, and sugar; then cut your veal into small bits or peices, and break up the fowl; then have a fair dish, and set it on the embers, and put some of your rice, and some of the meat, and more of the rice and sugar, and cinamon, and pepper over all, and some marrow.
[ Capilotado, in the Lumbardy fashion of a Capon.]
Boil rice in mutton broth till it be very thick, and put to it some salt and sugar.