Chine of Mutton Roasted with stew Sellery

A Chine of MUTTON roasted, with stew'd SELLERY.Take a loyn of mutton, cut off the thin part and both ends, take offthe skin, and score it in the roasting as you would do pork; then takea little sellery, boil it, and cut it in pieces about an inch long, putto it a little good gravy, while pepper and salt, two or threespoonfuls of cream and a lump of butter, so thicken it up, and pour itupon your dish with your mutton.--This is proper for a side-dish.