It is proper either for a side-dish or bottom dish; if you have it for a bottom-dish, cut your mutton into two fillets.

18. To Collar a Breast of MUTTON.

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.  When it is enough take up the gravy, skim off the fat, put in an anchovy and a spoonful of catchup, thicken it with flour and butter; take the inkle from the mutton and cut it into three or four rolls; pour the sauce upon the dish, and lay about it forc’d-meat-balls.  Garnish your dish with pickles.

19. To Collar a Breast of MUTTON another Way.

Take a breast of mutton, bone it, and season it with nutmeg, pepper and salt; roll it up tight with coarse incle and roast it upon a spit; when it is enough lay it whole upon the dish.  Then take four or six cucumbers, pare them and cut them in slices, not very thin; likewise cut three or four in quarters length way, stew them in a little brown gravy and a little whole pepper; when they are enough thicken them with flour and butter the thickness of cream; so serve it up.  Garnish your dish with horse-radish.

20. To Carbonade a Breast of MUTTON.

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.

21. 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.—­This is proper for a side-dish.

22.  MUTTON-CHOPS.

Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up.  Garnish your dish with horse-radish and pickles.