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SAUCE for a NECK of VEAL. Fry your veal, and when fried put in a little water, an anchovy, a few sweet herbs, a little onion, nutmeg, a little lemon-peel shred small, and a little white wine or ale, then shake it up with a little butter and flour, with some cockles and capers. To boil a LEG of LAMB, with the LOYN fry'd about it.
How to make SAVOURY PATTEES. Take the kidney of a loyn of veal before it be roasted, cut it in thin slices, season it with mace, pepper and salt, and make your pattees; lay in every patty a slice, and either bake or fry them. You may make marrow pattees the same way. To make EGG PIES.
To fry MUTTON STEAKS. Take a loyn of mutton, cut off the thin part, then cut the rest into steaks, and flat them with a bill, season them with a little pepper and salt, fry them in butter over a quick fire; as you fry them put them into a stew-pan or earthen-pot, whilst you have fried them all; then pour the fat out of the pan, put in a little gravy, and the gravy that comes from the steaks, with a spoonful of claret, an anchovy, and an onion or a shalot shred; shake up the steaks in the gravy, and thicken it with a little flour; so serve them up.
A Chine of MUTTON roasted, with stew'd SELLERY. Take a loyn of mutton, cut off the thin part and both ends, take off the skin, and score it in the roasting as you would do pork; then take a little sellery, boil it, and cut it in pieces about an inch long, put to it a little good gravy, while pepper and salt, two or three spoonfuls of cream and a lump of butter, so thicken it up, and pour it upon your dish with your mutton.
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