beef-gravy; and a quarter of an hour before
you dish them, have all manner of sweet herbs pickt and stript, as
tyme, sweet marjoram, savory, parsley, bruised with the back of a
ladle, and give them two or three walms on the fire in the broth;
then dish the chines in thin slices of fine French bread, broth
them, and lay on them some boiled beef-marrow, boil'd in strong
broth, some slic't lemon, and run all over with a lear made of
beaten butter, the yolk of an egg or two, the juyce of two or three
oranges, and some gravy, _&c._

_To boil or stew any Joynt of Mutton._

Take a whole loin of mutton being jointed, put it into a long
stewing pan or large dish, in as much fair water as will more than
half cover it, and when it is scum'd cover it; but first put in some
salt, white wine, and carrots cut into dice-work, and when the broth
is half boiled strain it, blow off the fat, and wash away the dregs
from the mutton, wash also the stew-pan or pipkin very clean, and
put in again the broth into the pan or pipkin, with some capers,
large mace, and carrots; being washed, put them in again, and stew
them softly, lay the mutton by in some warm place, or broth, in a
pipkin; then put in some sweet herbs chopped with an onion, and put
it to your broth also, then have colliflowers ready boild in water
and salt, put them into beaten butter with some boil'd marrow: then
the mutton and broth being ready, dissolve two or three yolks of
eggs, with white wine, verjuyce, or sack, and give it a walm or two;
then dish up the meat, and lay on the colliflowers, gooseberries,
capers, marrow, carrots, and grapes or barberries, and run it over
with beaten butter.

For the garnish according to the season of the year, sparagus,
artichocks, parsnips, turnips, hopbuds, coleworts, cabbidge-lettice,
chestnuts, cabbidge-sprouts.

Sometimes for more variety, for thickning of this broth, strained
almonds, with strong mutton broth.

_To boil a Rack, Chine, or Loin of Mutton a most excellent way,
either whole or in pieces._

Boil it either in a flat large pipkin or stewing pan, with as much
fair water as will cover the meat, and when it boils scum it, and
put thereto some salt; and being half boiled take up the meat, and
strain the Broth, blow off the fat, and wash the stewing-pan and the
meat from the dregs, then again put in the crag end of the rack of
mutton to make the Broth good, with some mace; then a little before
you take it up, t