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