e lamb-stones slic't in batter made of flower, cream,
two or three eggs, and salt; put to it some juyce of spinage, then
have some boil'd sparagus, or bottoms of artichocks boil'd and beat
up in beaten butter and gravy. The materials being well boil'd and
stewed up, dish the boil'd breads in a fair dish with the chickens
round about the breads, then the sweetbreads, and round the dish
some fine carved sippets; then lay on the marrow, fried lamb-stones,
and some grapes; then thicken the broth with strained almonds, some
Cream and Sugar, give them a warm, and broth the meat, garnish it
with canded pistaches, artichocks, grapes, mace, some poungarnet,
and slic't lemon.

_To hash a Shoulder of Mutton._

Take a Shoulder of Mutton, roast it, and save the gravy, slice one
half, and mince the other, and put it into a pipkin with the
shoulder blade, put to it some strong broth of good mutton or
beef-gravy, large mace, some pepper, salt, and a big onion or two,
a faggot of sweet herbs, and a pint of white wine; stew them well
together close covered, and being tender stewed, put away the fat,
and put some oyster-liquor to the meat, and give it a warm: Then
have three pints of great oysters parboil'd in their own liquor, and
bearded; stew them in a pipkin with large mace, two great whole
onions, a little salt, vinegar, butter, some white-wine, pepper, and
stript tyme; the materials being well stewed down, dish up the
shoulder of mutton on a fine clean dish, and pour on the materials
or hashed mutton, then the stewed oysters over all; with slic't
lemon and fine carved sippets round the dish.

_To hash a Shoulder of Mutton otherways._

Stew it with claret-wine, only adding these few varieties more than
the other; _viz._ two or three anchoves, olives, capers, samphire,
barberries, grapes, or gooseberries, and in all points else as the
former. But then the shoulder being rosted, take off the skin of the
upper side whole, and when the meat is dished, lay on the upper skin
whole, and cox it.

_To hash a Shoulder of Mutton the French way._

Take a shoulder of mutton, roast it thorowly, and save the gravy;
being well roasted, cut it in fine thin slices into a stewing pan,
or dish; leave the shoulder bones with some meat on them, and hack
them with your knife; then blow off the fat from the gravy you
saved, and put it to your meat with a quarter of a pint of claret
wine, some salt, and a grated nutmeg; stew all the fores