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Classic
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through. Some add a few whole capers, mushrooms, walnut-pickle, or
catchup.--Serve this up to table in a soup-dish, garnished with pickles.
To hash mutton.
Take mutton half roasted, and cut it in pieces as big as half a crown; then put
into the sauce-pan half a pint of red wine, as much strong broth or gravy,(or
water, if you have not the other) one anchovy, a shallot, a little whole pepper,
some nutmeg grated, and salt to your taste; let these stew a little, then put in
the meat, and a few capers and samphire shred; when it is hot through, thicken
it up with a piece of fresh butter rolled in flour; have toasted sippets ready
to lay in the dish, and pour the meat on them. Garnish with lemon.
To dress a Lamb's Head and Pluck.
Boil the head and pluck a quarter of an hour at most, the heart five minutes,
the liver and lights half an hour. Cut the heart, liver, and lights into small
square bits, not bigger than a pea. Make a gravy of the liquor that runs from
the head with a quarter of a pint of the liquor in which it was boiled, a little
walnut liquor or catchup, and a little vinegar, pepper, and salt. Then put in
the brains and the hashed meat, shake them well together in the liquor, which
should be only just as much as
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