cooking food guide

To stew a  FILLET  of  MUTTON.

Take a fillet of mutton, stuff it the same as for a shoulder, half
roast it, and put it into a stew pan with a little gravy, a jill of
claret, an anchovy, and a shred onion; you may put in a little
horse-radish and some mushrooms; stew it over a slow fire while the
mutton is enough; take the gravy, skim off the fat, and thicken it with
flour and butter; lay forc’d-meat-balls round the mutton. Garnish your
dish with horse-radish and mushrooms.

It is proper either for a side-dish or bottom dish; if you have it for
a bottom-dish, cut your mutton into two fillets.

1. A forc’d LEG of MUTTON
2. To Collar a Breast of MUTTON another Way
3. To make SCOTCH COLLOPS.