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To marinade a Leg of Lamb: Take a leg of lamb, cut it in pieces the bigness of a half-crown; hack them with the back of a knife; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours; then put it all together in a frying-pan, and let it be half enough; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy; dip your meat in yolks of eggs, and fry it brown in butter; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat: lay sweet-breads and forc'd-meat balls over your meat; dip them in eggs, and fry them.
Take a leg of veal, take off the thick part and cut in thin slices for collops, beat them with a paste-pin 'till they be very thin; season them with mace, pepper and salt; fry them over a quick fire, not over brown; when they are fried put them into a stew-pan with a little gravy, two or three spoonfuls of white wine, two spoonfuls of oyster-pickle if you have it, and a little lemon-peel; then shake them over a stove in a stew-pan, but don't let them boil over much, it only hardens your collops; take the fat part of your veal, stuff it with forc'd-meat, and boil it; when it is boiled lay it in the middle of your dish with the collops; lay about your collops slices of crisp bacon, and forc'd-meat-balls.
To make a Tureiner: Take a china pot or bowl, and fill it as follows: at the bottom lay some fresh butter; then put in three or four beef-steaks larded with bacon; then cut some veal-steaks from the leg; hack them, and wash them over with the yolk of an egg, and afterwards lay it over with forc'd-meat, and roll it up, and lay it in with young chickens, pigeons and rabbets, some in quarters, some in halves; sweet-breads, lamb-stones, cocks-combs, palates after they are boiled, peeled, and cut in slices: tongues, either hogs or calves, sliced, and some larded with bacon: whole yolks of hard eggs, pistachia-nuts peeled, forced balls, some round, some like an olive, lemon sliced, some with the rind on, barberries and oysters: season all these with pepper, salt, nutmeg, and sweet-herbs, mix'd together after they are cut very small, and strew it on every thing as you put it in your pot: then put in a quart of gravy, and some butter on the top, and cover it close with a lid of puff-paste, pretty thick.
Take the fattest and whitest breast of veal you can get, cut off both ends and boil them for a little gravy; take the veal and raise up the thin part, make a forc'd-meat of the sweet-bread boil'd, a few bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful or two of cream, and a little nutmeg, mix'd all together; so stuff the veal, skewer the skin close down, dridge it over with flour, tie it up in a cloth, and boil it in milk and water about an hour.
Take a breast of mutton, bone it, and season it with nutmeg, pepper and salt, rub it over with the yolk of an egg; make a little forc'd-meat of veal or mutton, chop it with a little beef-suet, a few bread-crumbs, sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and a spoonful or two of cream; mix all together and lay it over the mutton, roll it up and bind it about with course inkle; put it into an earthen dish with a little water, dridge it over with flour, and lay upon it a little butter; it will require two hours to bake it.
How to pot BEEF. To Ragoo a RUMP of BEEF. Take a rump of beef, lard it with bacon and spices, betwixt the larding, stuff it with forced meat, made of a pound of veal, three quarters of a pound of beef-suet, a quarter of a pound of fat bacon boiled and shred well by itself, a good quantity of parsley, winter savoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites and two yolks of eggs, then stuff it, and lay some rough suet in a stew pan with your beef upon it, let it fry till it be brown then put in some water, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some whole pepper and salt, half a pint of claret, cover it close, and let it stew six or seven hours over a gentle fire, turning it very often.
To make a Pulpatoon of Pigeons: Take mushrooms, palates, oysters, sweet-breads, and fry them in butter; then put all these into a strong gravy; give them a heat over the fire, and thicken up with an egg and a bit of butter; then half roast six or eight pigeons, and lay them in a crust of forc'd-meat as follows: scrape a pound of veal, and two pounds of marrow, and beat it together in a stone mortar, after 'tis shred very fine; then season it with salt, pepper, spice, and put in hard eggs, anchovies and oysters; beat all together, and make the lid and sides of your pye of it; first lay a thin crust into your pattipan, then put on your forc'd-meat; then lay an exceeding thin crust over them; then put in your pigeons and other ingredients, with a little butter on the top.
Take a neck of mutton, cut it in joints, cut off the ends of the long bones, then scrape the meat clean off the bones about an inch, take a little of the inpart of the meat of the cutlets, and make it into forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon your cutlets, rub over them the yolk of an egg to make it stick; chop a few sweet herbs, and put to them a few bread-crumbs, a little pepper and salt, and strew it over the cutlets, and wrap them in double writing-paper; either broil them before the fire or in an oven, half an hour will do them; when you dish them up, take off the out-paper, and set in the midst of the dish a little brown gravy in a china-bason; you may broil them without paper if you please.
Take the caul of a leg of veal, lie it into a round pot; put a layer of the flitch part of bacon at the bottom, then a layer of forc'd-meat, and a layer of the leg part of veal cut as for collops, 'till the pot is fill'd up; which done, take the part of the caul that lies over the edge of the pot, close it up, tie a paper over, and send it to the oven; when baked, turn it out into your dish.
Take a leg of mutton, loose the skin from the meat, be careful you do not cut the skin as you loosen it; then cut the meat from the bone, and let the bone and skin hang together, chop the meat small, with a little beef-suet, as you would do sausages; season it with nutmeg, pepper and salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay it upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking; when you dish it up lay about it either mutton or veal chollops, with brown gravy sauce.
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