AN EXCELLENT WAY OF MAKING MUTTON STEAKS

Cut a Rack of Mutton into tender Steaks, Rib by Rib, and beat the flesh well with the back of a Knife.  Then have a composition ready, made of Crumbs of stale Manchet grated small, and a little Salt (a fit proportion to Salt the meat) and a less quantity of White-pepper.  Cover over on both sides all the flesh with this, pretty thick, pressing it on with your fingers and flat Knife, to make it lie on.  Then lay the Steaks upon a Gridiron over a very quick fire (for herein consisteth the well doing) and when the fire hath pierced in a little on the one side, turn the other, before any juyce drop down through the Powder.  This turning the steaks will make the juyce run back the other way; and before it run through, and drop through this side, you must turn again the other side; doing so till the Steaks be broiled enough.  Thus you keep all the juyce in them, so that when you go to eat them (which must be presently, as they are taken from the fire) abundance of juyce runneth out as soon as your Knife entereth into the flesh.  The same Person, that doth this, rosteth a Capon so as to keep all its juyce in it.  The mystery of it is in turning it so quick, that nothing can drop down.  This maketh it the longer in rosting.  But when you cut it up, the juyce runneth out, as out of a juycie leg of Mutton; and it is excellent meat.

EXCELLENT GOOD COLLOPS

Take two legs of fleshy juycie tender young Mutton, cut them into as thin slices as may be.  Beat them with the back of a thick Knife, with smart, but gentle blows, for a long time, on both sides.  And the stroaks crossing one another every way, so that the Collops be so short, that they scarce hang together.  This quantity is near two hours beating.  Then lay them in a clean frying-pan, and hold them over a smart fire:  And it is best to have a fit cover for the Pan, with a handle at the top of it, to take it off when you will.  Let them fry so covered, till the side next the Pan be done enough; then turn the other side, and let that fry, till it be enough.  Then Pour them with all the Gravy (which will be much) into a hot dish, which cover with another hot one, and so serve it in to eat presently.  You must season the Collops with Salt sprinkled upon them, either at the latter end of beating them, or whiles they fry.  And if you love the taste of Onions, you may rub the Pan well over with one, before you lay in the Steaks or Collops; or when they are in the dish, you may beat some Onion-water amongst the Gravy.  You may also put a little fresh-butter into the pan to melt, and line it all over before you put in the Collops, that you may be sure, they burn not to the pan.  You must put no more Collops into one pan, at once, then meerly to cover it with one Lare; that the Collops may not lye one upon another.

BLACK PUDDINGS