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.

Carbonade a Breast of Mutton

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.

How to Stew a Fillet of Mutton

.Take a fillet of mutton, stuff it the same as for a shoulder, halfroast it, and put it into a stew pan with a little gravy, a jill ofclaret, an anchovy, and a shred onion; you may put in a littlehorse-radish and some mushrooms; stew it over a slow fire while themutton is enough; take the gravy, skim off the fat, and thicken it withflour and butter; lay forc'd-meat-balls round the mutton. Garnish yourdish with horse-radish and mushrooms.

Collar a Breast of Mutton

To Collar a Breast of MUTTON.Take a breast of mutton, bone it, and season it with nutmeg, pepper andsalt, rub it over with the yolk of an egg; make a little forc'd-meat ofveal 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, anda spoonful or two of cream; mix all together and lay it over themutton, roll it up and bind it about with course inkle; put it into anearthen dish with a little water, dridge it over with flour, and layupon it a little butter; it will require two hours to bake it. When itis enough take up the gravy, skim off the fat, put in an anchovy and aspoonful of catchup, thicken it with flour and butter; take the inklefrom the mutton and cut it into three or four rolls; pour the sauceupon the dish, and lay about it forc'd-meat-balls. Garnish your dishwith pickles.

Ho to Make Olives of Beef

Take some slices of a rump (or any other tender piece) of beef, andbeat them with a paste pin, season them with nutmeg, pepper and salt,and rub them over with the yolk of an egg; make a little forc'd-meat ofveal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace,pepper, salt, and two eggs, mixed all together; take two or threeslices of the beef, according as they are in bigness, and a lump offorc'd-meat the size of an egg; lay your beef round it, and roll it inpart of a kell of veal, put it into an earthen dish, with a littlewater, a glass of claret, and a little onion shred small; lay upon thema little butter, and bake them in an oven about an hour; when they comeout take off the fat, and thicken the gravy with a little butter andflour; six of them is enough for a side dish. Garnish the dish withhorseradish and pickles.You may make olives of veal the same way.

How to Stew a Rump of Beef

Take a fat rump of young beef and cut off the fag end, lard the lowpart with fat bacon, and stuff the other part with shred parsley; putit into your pan with two or three quarts of water, a quart of Claret,two or three anchovies, an onion, two or three blades of mace, a littlewhole pepper, and a bunch of sweet herbs; stew it over a slow fire fiveor six hours, turning it several times in the stewing, and keep itclose cover'd; when your beef is enough take from it the gravy, thickenpart of it with a lump of butter and flour, and put it upon the dishwith the beef. Garnish the dish with horse-radish and red-beet root.There must be no salt upon the beef, only salt the gravy to your taste.You may stew part of a brisket, or an ox cheek the same way.

How to Make Soop or Soup without Water

Take a small leg of mutton, cut it in slices, season it with a littlepepper and salt; cut three middling turnips in round pieces, and threesmall carrots scrap'd and cut in pieces, a handful of spinage, a littleparsley, a bunch of sweet herbs, and two or three cabbage lettice; cutthe herbs pretty small, lay a row of meat and a row of herbs; put theturnips and carrots at the bottom of the pot, with an onion, lay at thetop half a pound of sweet butter, and close up the pot with coarsepaste; them put the pot into boiling water, and let it boil for fourhours; or in a slow oven, and let it stand all night; when it is enoughdrain the gravy from the meat, skim off the fat, then put it into yourdish with some toasts of bread, and a little stew'd spinage; to serveit up.

How to make Scotch Soop or Soup

Take a houghil of beef, cut it in pieces, with part of a neck ofmutton, and a pound of _French_ barley; put them all into your pot,with six quarts of water; let it boil 'till the barley be soft, thenput in a fowl; as soon as 'tis enough put in a handful of red beetleaves or brocoli, a handful of the blades of onions, a handful ofspinage, washed and shred very small; only let them have a little boil,else it will spoil the greenness. Serve it up with the fowl in a dish,garnish'd with raspings of bread.

How to Make Craw-Fish Soup | Soop

CRAW-FISH SOOP.Take a knuckle of veal, and part of a neck of mutton to make whitegravy, putting in an onion, a little whole pepper and salt to yourtaste; then take twenty crawfish, boil and beat them in a marblemortar, adding thereto alittlee of the gravy; strain them and put theminto the gravy; also two or three pieces of white bread to thicken thesoop; boil twelve or fourteen of the smallest craw-fish, and put themwhole into the dish, with a few toasts, or _French_ roll, which youplease; so serve it up.You may make lobster soop the same way, only add into the soop theseeds of the lobster.

How to make Common Pease Soop or Soup in Winter

Take a quart of good boiling pease which put into a pot with a gallonof soft water whilst cold; add thereto a little beef or mutton, alittle hung beef or bacon, and two or three large onions; boil alltogether while your soop is thick; salt it to your taste, and thickenit with a little wheat-flour; strain it thro' a cullender, boil alittle sellery, cut it in small pieces, with a little crisp bread, andcrisp a little spinage, as you would do parsley, then put it in a dish,and serve it up. Garnish your dish with raspings of bread.

How to Make Onion Soop | How to Make Delisious Onion Soup

Take four or five large onions, pill and boil them in milk and waterwhilst tender, (shifting them two or three times in the boiling) beat'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, andput them into a little sweet gravy; then fry a few slices of veal, andtwo or three slices of lean bacon; beat them in a marble mortar assmall as forc'd-meat; put it into your stew-pan with the gravy andonions, and boil them; mix a spoonful of wheat-flour with a littlewater, and put it into the soop to keep it from running; strain allthrough a cullender, season it to your taste; then put into the dish alittle spinage stew'd in butter, and a little crisp bread; so serve itup.

How to Make Green Pease Soop

Take a neck of mutton, and a knuckle of veal, make of them a littlegood gravy; then take half a peck of the greenest young peas, boil andbeat them to a pulp in a marble mortar; then put to them a little ofthe gravy; strain them through a hair sieve to take out all the pulp;put all together, with a little salt and whole pepper; then boil it alittle, and if you think the soop not green enough, boil a handful ofspinage very tender, rub it through a hair-sieve, and put into the soopwith one spoonful of wheat-flour, to keep it from running: You must notlet it boil after the spinage is put in, it will discolour it; then cutwhite bread in little diamonds, fry them in butter while crisp, and putit into a dish, with a few whole peas. Garnish your dish with creedrice, and red beet-root.You may make asparagus-soop the same way, only add tops of asparagus,instead of whole pease.

How to Make Hare Soop

Cut the hare into small pieces, wash it and put it into a stew-pan,with a knuckle of veal; put in it a gallon of water, a little salt, anda handful of sweet herbs; let it stew 'till the gravy be good; fry alittle of the hare to brown the soop; you may put in it some crusts ofwrite bread among the meat to thicken the soop; put it into a dish,with a little stew'd spinage, crisp'd bread, and a few forc'd-meatballs. Garnish your dish with boil'd spinage and turnips, cut it inthin square slices.

How to Make Cucumber Soop

Take a houghil of beef, break it small and put it into a stew-pan, withpart of a neck of mutton, a little whole pepper, an onion, and a littlesalt; cover it with water, and let it stand in the oven all night, thenstrain it and take off the fat; pare six or eight middle-siz'dcucumbers, and slice them not very thin, stew them in a little butterand a little whole pepper; take them out of the butter and put 'em inthe gravy. Garnish your dish with raspings of bread, and serve it upwith toasts of bread or _French_ roll.

How to make Vermicelly Soop

Take a neck of beef, or any other piece; cut off some slices, and frythem with butter 'till they are very brown; wash your pan out everytime with a little of the gravy; you may broil a few slices of the beefupon a grid-iron: put all together into a pot, with a large onion, alittle salt, and a little whole pepper; let it stew 'till the meat istender, and skim off the fat in the boiling; them strain it into yourdish, and boil four ounces of vermicelly in a little of the gravy 'tillit is soft: Add a little stew'd spinage; then put all together into adish, with toasts of bread; laying a little vermicelly upon the toast.Garnish your dish with creed rice and boil'd spinage, or carrots slic'dthin.