_

Cut a leg of mutton into thin slices as thin as a shilling, cross
the grain of the leg, sprinkle them lightly with salt, and fry them
with sweet butter, serve them with gravy or juice of oranges, and
nutmeg, and run them over with beaten butter, lemon, _&c._

_Otherways the foresaid Collops._

For variety, sometimes season them with coriander-seed, or stamped
fennil-seed, pepper and salt; sprinkle them with white wine, then
flower'd, fryed, and served with juice of orange, for sauce, with
sirrup of rose-vinegar, or elder vinegar.

_Other Hashes or Scotch Collop of any Joint of Veal,
either in Loyn, Leg, Rack or Shoulder._

Cut a leg into thin slices, as you do Scotch collops of mutton, hack
and fry them with small thin slices of interlarded bacon as big as
the slices of veal, fry them with sweet butter; and being finely
fried, dish them up in a fine dish, put from them the butter that
you fried them with, and put to them beaten butter with lemon,
gravy, and juyce of orange.

_A Hash of a Leg of Mutton in the _French_ fashion._

Parboil a leg of mutton, then take it up, pare off some thin slices
on the upper and under side, or round it, prick the leg through to
let out the gravy on the slices; then bruise some sweet herbs, as
tyme, parsly, marjoram, savory, with the back of a ladle, and put to
it a piece of sweet butter, pepper, verjuyce; and when your mutton
is boild, pour all over the slices herbs and broth on the leg into a
clean dish.

_Another Hash of Mutton or Lamb, either hot or cold._

Roast a shoulder of mutton, and cut it into slices, put to it
oysters, white wine, raisins of the sun, salt, nutmeg, and strong
broth, (or no raisins) slic't lemon or orange; stew it all together,
and serve it on sippets, and run it over with beaten butter and
lemon, _&c._

_Another Hash of a Joynt of Mutton or Lamb hot or cold._

Cut it in very thin slices, then put them in a pipkin or dish, and
put to it a pint of claret wine, salt, nutmeg, large mace, an
anchovie or two, stew them well together with a little gravy; and
being finely stewed serve them on carved sippets with some beaten
butter & lemon, _&c._

_Otherways._

Cut it into thin slices raw, and fry it with a pint of white wine
till it be brown, and put them into a pipkin with slic't lemon,
salt, fried parsley, gravy, nutmeg, and garnish your dish with
nutmeg and lemon.

_Other Hashes of a Shoulder of Mutton._

Boil