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Take a breast of mutton, half bone it, nick it cross, season it with pepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravy and butter, and a few shred capers; put it upon the dish with the mutton. Garnish it with horse-radish and pickles. This is proper for a side-dish at noon, or a bottom-dish at night.
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