Another good Way to dress a Breast of Mutton


Collar it, as before, roast it, and baste it with Half a Pint of Red Wine, and when that is all soak’d in, baste it well with Butter, have a little good Gravy, let the Mutton upright in the Dish, pour in the Gravy, have Sweet Sauce as for Venison, and send it to Table. Don’t garnish the Dish but be sure to take the Skin off the Mutton.

The Inside of a Surloin of Beef is very good, done this Way.

If you don’t like the Wine, a Quart of Milk, and a Quarter of a Pound of Butter, put into the Drip ping-pan, does full as well to baste it.