Cut large collops of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs, season them with nutmeg, mace, pepper and salt, then make forc'd- meat with some of your veal, beef-suit, oysters chop'd, and sweet herbs shred fine, and the above spice, strow all these over your collops, roll and tie them up, put them on skewers, tie them to a spit and roast them; and to the rest of your forc'd-meat add the yolk of an egg or two, and make it up in balls and fry them, put them in a dish with your meat when roasted, put a little water in the dish under them, and when they are enough put to it an anchovy, a little gravy, a spoonful of white wine, and thicken it up with a little flour and butter, so fry your balls and lie round the dish, and serve it up. This is proper for a side-dish either at noon or night.
Take a little lean bacon and veal, onion, and the yellow part of a carrot, put it into a stew-pan; set it over a slow fire, and let it simmer till the gravy is quite brown, then put in small gravy, or boiling water; boil it a quarter of an hour, and then it is ready for use. Take two necks of mutton, bone them, lard one with bacon, the other with parsley; when larded, put a little couley over a slow stove, with a slice of lemon whilst the mutton is set, then skewer it up like a couple of rabbits, put it on the spit and roast it as you would any other mutton; then serve it up with ragoo'd cucumbers. This will do for first course; bottom dish.
Fare rather small potatoes, and boil for twelve minutes in salted water. Take up and put on the grate with roast beef. Bake twenty-five or thirty minutes. Arrange on the dish with the beef, or, if you prefer, on a separate dish.
Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of butter, a little salt and milk enough to make a batter as for griddle-cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter; bake in muffin tins. These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table.
Carefully cut out all the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean cloth. Stuff them and sew them up. Skewer the legs and wings to the body, larder the breast with very thin slices of fat salt pork, place them in the oven, and baste with butter and water before taking up, having seasoned them with salt and pepper; or you can leave out the pork and use only butter, or cook them without stuffing. Make a gravy of the drippings thickened with browned flour. Boil up and serve in a boat. These are all very fine broiled, first splitting down the back, placing on the gridiron the inside down, cover with a baking tin, and broil slowly at first. Serve with cream gravy.
Mutton should be roasted with a quick brisk fire. Every part should be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meat is put on the spit; this will make it more juicy. Otherwise tie paper over the fat, having soaked the twine in water to prevent the string from burning. Put a little salt and water into the dripping-pan, to baste the meat at first, then use its own gravy for that purpose. A quarter of an hour before you think it will be done, take off the skin or paper, dredge the meat very lightly with flour, and baste it with butter. Skim the gravy and send it to table in a boat. A leg of mutton will require from two hours roasting to two hours and a half in proportion to its size. A chine or saddle, from two hours and a half, to three hours. A shoulder, from an hour and a half, to two hours. A loin, from an hour and three quarters, to two hours. A haunch (that is a leg with, part of the loin) cannot be well roasted in less than four hours. Always have some currant jelly on the table to eat with roast mutton. It should also be accompanied by mashed turnips. Slices cut from a cold leg of mutton that has been under-done, are very nice broiled or warmed on a gridiron, and sent to the breakfast table covered with currant jelly. Pickles are always eaten with mutton. In preparing a leg of mutton for roasting, you may make deep incisions in it, and stuff them with chopped oysters, or with a force-meat made in the usual manner; or with chestnuts parboiled and peeled. The gravy will be improved by stirring into it a glass of port wine.
A young duckling may be carved in the same manner as a fowl, the legs and wings being taken off first on either side. When the duck is full size, carve it like a goose; first cutting it in slices from the breast, beginning close to the wing and proceeding upward towards the breast bone, as is represented by the lines 1 to 2. An opening may be made by cutting out a circular slice, as shown by the dotted lines at number 3. Some are fond of the feet, and when dressing the duck, these should be neatly skinned and never removed. Wild duck is highly esteemed by epicures; it is trussed like a tame duck, and carved in the same manner, the breast being the choicest part.
Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.
The large Spanish chestnuts are the best for roasting. Cut a slit in the shell of every one to prevent their bursting when hot. Put them into a pan, and set them over a charcoal furnace till they are thoroughly roasted; stirring them up frequently and taking care hot to let them burn. When they are done, peel off the shells, and send the chestnuts to table wrapped up in a napkin to keep them warm. Chestnuts should always be roasted or boiled before they are eaten.
Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.
